Meyer Lemon Risotto with Dungeness Crab, Tarragon, and Crème Fraiche

5 to 6 cups lightly flavored vegetable broth

1 Meyer lemon, peel removed with a vegetable peeler (reserve both the fruit and the peel)

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 small onion, cut into ½-inch dice (about 1 cup)

1 stalk green garlic, bulb and tender green parts finely chopped, or 1 large clove garlic, finely minced

1 ½ cups arborio rice

½ cup dry white wine or vermouth

8 ounces fresh crabmeat

1 ounce Parmigiano-Reggiano cheese, finely grated (about ½ cup)

1 tablespoon coarsely chopped fresh tarragon, plus additional for garnish

¼ cup crème fraiche

¼ cup finely minced fresh chives

 

In a large saucepan over medium heat, bring the broth to a simmer. Add the lemon peel and remove the pan from the heat. Cover and set aside. In a heavy-bottomed pan over medium-low heat, melt the butter. When the butter is foamy, add the oil and onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Increase the heat to medium-high, add the garlic and rice, and stir until the rice smells slightly toasty, about 4 minutes. Add the wine and simmer, stirring occasionally, until it is reduced to a glaze, about 5 minutes. Add 1 cup of the warm broth, stir to cover the grains, and simmer, stirring frequently, until the broth is almost entirely absorbed before adding more. Repeat while continuing to stir until only about ½ cup of the broth remains, or the rice is creamy and cooked through, about 45 minutes. Reserve the broth. Remove the peel from the broth and finely mince it. Section the lemon and finely chop the pulp, removing any seeds. Stir the peel and pulp into the rice and cook until they are warmed through, about 3 minutes. Stir in the crabmeat, cheese, and tarragon, adding a little bit of broth if necessary to loosen the risotto. When the cheese is melted and the crab is well distributed and warm, after about 3 minutes, stir in the Crème Fraîche. Serve immediately, garnished with the chives and tarragon leaves.