Crab risotto

Method

1. Pre-heat the oven to 110C/gas ¼.

2. Cut the tomatoes in half and lay on a baking tray, sliced side up. Sprinkle with thyme and extra virgin olive oil and season with salt and pepper. Place in the oven and leave to dry slowly for 45 minutes.

3. To make the risotto, sweat the shallots and garlic in 2 tablespoons of olive oil until transparent and soft. Add the rice and cook for several minutes more until well sealed.

4. Start adding the stock gradually, a ladleful at a time, stirring constantly. Continue cooking, stirring and adding stock for 18-20 minutes, until the rice is soft, but with a little bite to it.

5. Now add the brown crab meat and stir well. Fold in the white crab meat, then add the parmesan and a drizzle of extra virgin olive oil.

6. At the last minute add the rocket, chopped basil and stir in the mascarpone cheese. Season with salt and pepper, then fold in the dried cherry tomatoes and serve in a bowl.