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.

photo-68For 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.

photo-69Fry chopped onion and add the rice

photo-70Add wine and then stock, gradually, when the rice is very hot

photo-71Place the chives, pinch of salt into a pestle and mortar and grind

photo-72 When rice is al dente, add all ingredients except scallops

photo-73Peel the membrane off the scallops

photo-74Fry scallops in hot oil, presentation (shown) side down and salted

photo-75Final presentation