Crab and sea vegetable risotto was the end result of a trip to Beesands , Britannia on the beach supplying the crab. They are worth a visit. Crabs are caught by their boat from Start Bay. They are kept in holding tanks. Very alive crab, caught as locally as possible, very sustainable and ethical. Superb end product.
I used Florence fennel ,banana shallot, Ferron rice( it’s the best),Noilly Pratt, Home made crab stock, Waitrose trimmed sea vegetables, Maldon sea salt, Bart Organic Pepper, Roddas Cornish butter(even with the salt its superb).
Jamie Oliver is the best guide for risotto. But you do need to use homemade stock, not stock cubes. See Gordon Ramsay for the best stock recipes.