Crab and corn risotto

Ingredients

for 2 people: 70g butter; 1 onions, peeled and very finely diced; Sea salt and black pepper; 1 garlic clove, peeled and minced; 120g carnaroli rice; 50ml dry white wine; 250ml warm fish or shellfish stock - I use a posh far - plus more water if necessary; 100g brown crab meat, minced or blended; 2 Tbsp sweetcorn - fresh cooked, frozen or tinned; 100g white crab meat; 1-2 fresh red chillies, to taste, finely sliced (remove and discard the pith and seeds first, if you prefer less heat); 1 spring onion, trimmed and finely sliced; Juice of ½ small lime

Melt half the butter in a heavy-based pot set over a medium heat, then gently sweat the onion with a generous pinch of sea salt for three to four minutes, until soft but not coloured. Add the garlic and cook, stirring, for a further minute or so.
Add the rice to the pan and cook, stirring constantly, for two to three minutes, until coated and glistening, then pour in the wine to deglaze the pan – it should evaporate almost instantly. Add a ladle of the hot stock and cook, stirring constantly and at least every minute, over a medium-high heat, until the liquid is absorbed. Repeat, adding a ladle of stock at a time and stirring until it’s absorbed, for 10-12 minutes. You don’t want the pan to dry out, but nor do you want to drown the rice.
Once the rice has absorbed most of the stock, stir in the brown crab meat and the sweetcorn, turn down the heat to low and continue cooking, still stirring regularly, for a couple of minutes more, until the rice is giving and just tender.
Take the pan off the heat and stir in the white crab meat, chopped chillies and spring onions. Squeeze in the lime juice, season to taste, stir one last time, then ladle into shallow bowls and serve.