Squid ink risotto
Prep time: 10 mins Cooking time: 25 mins Serves 6 300g white crabmeat 2 1/2 red chillies, deseeded and finely chopped 3 lemons, zest of 1 1/2, juice of 2 1/2 Olive oil, for frying 1 small onion, chopped 120g brown crabmeat, passed through a sieve until smooth 400g Arborio rice 120ml water with a squeeze of lemon 20g squid ink 40g pangrattato (breadcrumbs) 1/2 tbsp finely chopped flat-leaf parsley or micro herbs, to serve lemon wedges, to serve
1 Combine the white crabmeat in a bowl with 1 1/2 chopped chillies, lemon zest and juice of 1 1/2. Season well and drizzle in a little olive oil.
2 Heat a glug of oil in a large, heavy-based frying pan and gently sweat the onions for 3 minutes, until soft but not coloured. Add the brown crabmeat and simmer for 1 more minute.
3 Add the rice and stir for 1 minute. Add the water with lemon, bring to the boil, then simmer gently until the water has evaporated. Add half a cup of boiling water, and stir. Continue adding water and stirring until the rice is cooked al dente. Stir in the squid ink and remaining lemon juice, and season.
4 Divide risotto between 6 plates and top with white crabmeat and pangrattato. Scatter over the chopped parsley and remaining chilli, and serve with lemon wedges.