Crab Risotto

Preparation:

Preparation: Finely chop the onion and brown it in a saucepan with the butter. Add the rice, let it toast a little, then sprinkle it with the champagne and let it evaporate, stirring constantly. Continue cooking, occasionally adding a little hot broth. Halfway through cooking the rice, add the crumbled crabmeat, the grated lemon zest, the minced pink pepper and season with salt. Just before removing from the heat, stir in the cream and chopped dill, then serve.