Angela Hartnett's crab risotto recipe

Put the brown crab meat in a mini-processor with the Tabasco and lemon juice and blitz to combine. Check the seasoning.

Heat the oil and 50g of the butter in a large pan over a medium heat. Add the onion or shallots and cook, stirring for about 2 minutes, until soft and translucent. Stir in the rice and cook for a further 2 minutes.

Turn up the heat and add the wine. Bubble rapidly for about 2 minutes to cook off the alcohol, then reduce the heat to medium and begin adding the hot stock, a ladleful at a time, stirring continuously. Allow each addition to be absorbed before adding the next, until al dente – it should take about 18 minutes.

Add the blitzed brown crab meat and cook for another 3 minutes. Remove from the heat and stir in the remaining butter, white crab meat and basil. Serve immediately, garnished with basil leaves.