Authentic St Davids Crab & Saffron Risotto

Soak saffron strands in a little warm fish stock. Sauté shallots in butter and stir in arborio rice.

Deglaze with dry white wine. Gradually add hot fish stock and the saffron liquid, stirring constantly.

When the rice is al dente, fold in fresh crab meat (both white and brown).

Finish with a squeeze of lemon, a knob of butter, and a handful of fresh dill.

A sophisticated dish from the UK's smallest city, using local Pembrokeshire crab.