Preparation

• 1
  Peel and finely chop the onion and garlic and then very finely chop the celery.
• 2
  Melt 15g of butter and a tablespoon of olive oil in a large pan over a low heat, then saute the onion for 2 minutes. Add the celery and garlic and gently saute for 12-14 minutes, stirring occasionally, until the vegetables are soft but not browned.
• 3
  Finely zest one of the lemons and then squeeze out the juice.
• 4
  Add the rice then stir and cook for a minute or two, coating the rice well. Stir in the zest of the lemon and 3 tablespoons of the juice.
• 5
  Add a ladleful of the hot stock, stir it into the rice and simmer gently, stirring, until it is absorbed. Repeat this, a ladleful at a time, stirring frequently to prevent it from sticking, until the rice is just al dente, probably for 35-40 minutes.
• 6
  Slice the asparagus tips into short lengths and steam for 2 minutes. Briefly cook the petit pois in boiling water.
• 7
  Separate the crabmeat. Stir the brown crabmeat and the remaining 10g of butter, cut into small pieces, into the rice and then season to taste with salt and black pepper.
• 8
  Stir in the asparagus and the petit pois, turn off the heat and leave for a minute or two.
• 9
  Spoon the risotto into dishes and top with spoonfuls of white crabmeat. Serve garnished with finely chopped parsley, with a lemon wedge on the side.