Skye Crab Risotto

Name: Skye Crab Risotto
Cuisine: British
Ingredients: Freshly ground sea salt and white pepper to taste; 450 ml hot crab stock, made up to 750 ml with a mixture of white wine and water. (Liquid must be hot when pouring into rice.); 1 tsp good quality mayonnaise; 1 clove of garlic, crushed; 125 g white crabmeat; 2 tbsp freshly grated Parmesan; 2 tbsp fresh coriander, finely chopped; 125 g brown crabmeat; Zest of 1 lime, plus juice; 200 g arborio rice; The white and pale green of 2 large spring onions, very finely chopped; 2 tbsp good olive oil; 2 tsp good quality tomato passata; 1 medium red chilli (not too hot) de-seeded and very finely chopped; 2 tsp lemon juice; Freshly ground sea salt and white pepper; Juice of 2 limes; 125 g thick Greek-style yoghurt