This is a really feel good dish. There is nothing better than fresh seafood combined with a warming, creamy risotto. The addition of chives makes this relatively heavy dish taste really fresh.
For 2 people: use olive oil, 100g white and brown crab meat, 100ml white wine, 850ml fish stock, 1 onion, 200g Arborio rice, 2 tablespoons of creme fraiche, bunch of chives, 6 scallops, parmesan and salt.
Fry chopped onion and add the rice
Add wine and then stock, gradually, when the rice is very hot
Place the chives, pinch of salt into a pestle and mortar and grind
When rice is al dente, add all ingredients except scallops
Peel the membrane off the scallops
Fry scallops in hot oil, presentation (shown) side down and salted
Final presentation
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