Serves 4 as a starter

First boiling the rice speeds up making a risotto. You can boil the rice ahead, but for health reasons it is important to cool and refrigerate it as soon as possible.

650ml fish stock
200g risotto rice
1 medium sweet onion, finely chopped
3 tbsp olive oil
50ml dry white wine
1 tbsp crème fraîche or mascarpone
1 tbsp freshly grated Parmesan
Grated zest of 1 lemon
2 tbsp brown crab meat
Sea salt and freshly ground black pepper
Handful of basil leaves, shredded
150g mix of peas and broad beans, cooked
100g white crab meat
Extra virgin olive oil, to serve
Aged balsamic vinegar, to serve

1 Pour 250ml fish stock in a saucepan and bring to the boil. Tip in the rice and blanch for 4 minutes. Drain well, then tip onto a tray. Spread to an even layer and leave to cool. Transfer to the fridge and chill until ready to use. Reserve the remaining stock.

2 In a medium saucepan, sweat the onion in 3 tablespoons of oil for 5 minutes or until softened without browning. Pour in the wine to deglaze and cook until the alcohol has evaporated and the liquid has reduced to a syrupy consistency.

3 Meanwhile, bring the reserved stock to a simmer. Stir the blanched rice into the onion and cook for 1 minute. Gradually add the stock to the rice, a ladleful at a time, stirring well between each addition.

4 Once the rice grains are almost cooked through but still retain a bite, beat in the crème fraîche or mascarpone, Parmesan, lemon zest and brown crab meat. Remove from the heat, check for seasoning and leave to rest for 5 minutes with the lid on.

5 When you are ready to serve, stir in the basil, peas and broad beans and check for seasoning. Divide among warmed plates, sprinkle the white crab meat on top, then drizzle with extra virgin olive oil, followed by a few drops of balsamic vinegar and freshly ground black pepper.

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