Jersey Royal Potato and Jersey Crab Risotto

Heat the olive oil in a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion and cook until softened but not browned, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Add the diced Jersey Royal potatoes and cook for 5 minutes, stirring occasionally, until they start to soften slightly.

Add the Arborio rice to the pan and stir well to coat the grains with the oil and vegetables. Cook for 1-2 minutes until the rice becomes translucent around the edges.

If using, pour in the white wine and let it simmer for a few minutes until absorbed by the rice.

Begin adding the hot vegetable stock, one ladleful at a time, stirring constantly. Wait until each ladleful of stock is almost completely absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.

About 5 minutes before the risotto is ready, if using asparagus tips, add them to the risotto and cook until tender-crisp.

Stir in the Jersey crab meat, Jersey butter, Jersey double cream, Parmesan cheese, parsley, chives, lemon zest and juice. Season with salt and pepper to taste. Cook for another 2-3 minutes, stirring constantly, until the crab is heated through and the cheese is melted and creamy.

Remove from the heat and let the risotto rest for a couple of minutes before serving.

Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh herbs.