In a small saucepan, bring the stock to a simmer, then keep warm over low heat.
In a large saute pan or a cast-iron braiser set over medium-low heat, melt the butter in the olive oil. Add the shallot and cook, stirring, until soft, 3 to 4 minutes.
Add the risotto rice and stir for 2 minutes, until the grains are translucent around the edges. Add the wine and stir vigorously while the wine is bubbling up, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is fully absorbed.
Add 1 ladleful of the stock and simmer, stirring from time to time, until the stock is almost completely absorbed.
Continue adding broth, one ladleful at a time, allowing each ladle to be absorbed before adding more. When there's about 1 cup (250 ml) stock left, stir in the corn kernels and stir to incorporate. Add ½ cup (125 ml) broth, stir and keep cooking until the broth is almost fully absorbed.
Stir in the lemon zest and juice, lightly season the risotto with black pepper, taste, and season with salt if needed. Stir in the remaining broth, then gently stir in the snow crab meat to keep the lumps intact. The risotto should now be loose and super creamy. Cover and turn off the heat. The risotto can stand for about 5 minutes but should be served as soon as possible for the best texture.
SERVING: Serve the crab risotto in warm bowls, then garnish each serving with a drizzle of flavorful extra-virgin olive oil and a sprinkle of minced chives.
STORAGE: This crab risotto is best enjoyed within minutes of being made. If you do have leftovers, refrigerate in an airtight container for up to 2 days. To reheat, transfer to a nonstick skillet, add a couple tablespoonfuls of broth or water and warm up over medium-low until the risotto is loose and hot. Serve immediately.
NOTE: Fish or seafood stock is perfect for fish or seafood-based risotto because its rich aromas underlines the flavors of the fresh produce from the sea. The best fish and seafood stocks are frozen when freshly made: ask your local fishmonger, chances are they have some in the freezer.You will also find seafood stock in the soup aisle, sold in tetrapaks, just as chicken stock is.
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