Crab Risotto

Finely chop the onion and sauté it in a saucepan with the butter

Add the rice, let it toast a little, then pour in the champagne and let it evaporate while stirring constantly

Continue cooking by occasionally adding a little hot broth

Halfway through the rice cooking, add the crumbled crab meat, grated lemon zest, chopped pink peppercorns, and adjust the salt

Shortly before removing from the heat, stir in the cream and chopped dill, then serve