Fresh crab offers the best of both worlds: great white meat and exceptional brown meat. It's more versatile, as evidenced by today's risotto.
Now I'm a bit of a fig zealot. A tender, ripe fig is wonderfully heavy with its own honeyed syrup and both fleshy and grainy from its seeds.
With risottos, you're told to use the very best stock possible, but even fish stock pots can work if you combine them with punchy ingredients.
Roll up your sleeves and get ready for a good stir to release the natural starches in the rice and develop that oozy, comforting consistency.
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