Amalfi lemon risotto with crab salad
By Diego Cardoso From Saturday Kitchen Ingredients For the confit lemon 1 Amalfi lemon, quartered and thinly sliced 10g/1/3oz sugar 50ml/2fl oz olive oil salt For the risotto 1 tbsp olive oil 2 shallots, finely chopped 700ml/1¼ pint vegetable stock 250g/9oz carnaroli …