● 1,100ml shellfish stock
● 250g risotto rice
● 150g white crab meat
● 1 cooked lobster tail, diced
● 100g brown crab meat
● 250ml double cream
● Small tin of sweetcorn
● Juice of half a lemon
● Mixed baby cress
Place the shellfish stock into a saucepan and bring to the boil, add the risotto rice and cook for four minutes. Strain the rice from the liquid and place on a tray in the fridge to cool quickly. The rice can be held like this for one or two days.
Pour away half the stock and place the rest back on the heat, add the brown crab meat and mix well. Add the chilled risotto rice. Simmer it while stirring until all the stock has been absorbed - about 10 minutes.
Add the double cream, stir and bring back up to a gentle simmer. At this point add the diced cooked lobster, the sweetcorn kernels and lemon juice. Check the seasoning and consistency of the rice - it should be nice and loose and creamy. If it is too firm, add more double cream.
Spoon a generous portion of risotto into each bowl and arrange baby cress on top. Serve piping hot.
Mark Jordan, Ocean restaurant, Atlantic hotel, Jersey
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