Heat the fish stock in a pan slowly and allow to simmer.
In the second pan melt the butter, once melted add the chopped
shallots and chopped garlic and gently cook for 5 mins until soft.
Add the rice and stir to incorporate, letting the buttery mixture coat
the rice. Slowly add the wine, stirring again until wine has
Begin by adding the stock a ladleful at a time until the rice has
absorbed it, before adding the next ladleful, continue to add until all
stock is fully incorporated, this should take approximately 40 minutes.
Keep the rice on the heat until soft. Sprinkle in the saffron and remove
from the heat.
Add the spoonful’s of Rodda’s clotted cream along with the brown
crab meat and stir through the risotto. Squeeze the lemon juice over
the risotto and season to taste
Serve garnished with the white meat and chopped chives.