Crab and Snap Pea Creamy Risotto

In a saucepan, bring stock to a simmer. Remove from heat.
In a heavy-bottomed saucepan or Dutch oven over medium-low heat, warm oil and butter. Add shallots and sauté until translucent and soft, about 5 minutes. Add garlic and rice and continue to sauté until rice is well coated, 1-2 minutes.
Add wine and simmer until reduced by half. Add a ladleful of warm stock and cook, stirring, until liquid is fully absorbed. Add another ladleful, and continue doing this until all stock is incorporated, risotto is loose and creamy, and rice is al dente but tender, 20-25 minutes. Remove from heat.
Fold in crab to warm through. Add snap peas, Parmigiano, crème fraîche, lemon zest and juice, chives, most of the dill, salt and pepper, and stir to combine. If needed, add a splash more stock or water to loosen risotto.
To serve, sprinkle remaining dill and Parmigiano over each serving.

​6 cups chicken or vegetable stock
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 shallots, finely diced
3 cloves garlic, minced
1½ cups arborio rice
½ cup dry white wine
½ pound lump crab meat, picked over for shells
½ pound snap peas, sliced in three on the diagonal
1 cup finely grated Parmigiano-Reggiano, plus more for serving
3 tablespoons crème fraîche
1 teaspoon lemon zest
2 tablespoons lemon juice
¼ cup finely chopped chives
¼ cup finely chopped dill
1 teaspoon kosher salt
Freshly ground black pepper