Ingredients
For the crab and lobster bisque
1 crab
1 small lobster
500ml fish stock
1 tbsp tomato puree
100ml dry white wine
1 onion
1 fennel
1 carrot
1 star anise

For the crab risotto
150g rice
1 shallot, finely chopped
100ml dry white wine
1 litre crab stock
1 tbsp dill, chopped
15 pieces saffron
1 tbsp sea urchin paste
4 shrimps
a few scallops

Method

For the crab and lobster bisque, clean out the crabs and the lobster, reserving the meat for the risotto (you can get a fishmonger to do it).

Add all the vegetables to a large pan and cook on a high heat for three minutes. Add the white wine and let it reduce until it is syrupy.

Add the tomato puree and cook for another two minutes. Add all the remaining ingredients, including the crab and lobster shells. Cover with one litre of water. Bring to a simmer and cover. Cook for 30 minutes. Strain and reserve 250ml. Use the rest for the risotto.

To make the risotto, soften the shallot with a knob of butter for a few minutes. Turn up the heat and add the rice.

Stir for a minute, then add the wine. Let this evaporate and start to add the crab and lobster bisque. This will need to cook for 10 minutes.

Add the crab, lobster meat, shrimps and sea urchin paste.

Just add bisque until you reach 18 minutes of cooking. Add the saffron at the last minute.

Sauté the scallops and place them again in their own shell.

Place the risotto in a mould and put two servings on a plate, decorated with the scallops.

Mario Schembri is an Executive Chef & General Manager, Ta’ Frenċ Restaurant, Xagħra, Gozo.