Instructions: Cook the rice in the fish stock for 6 minutes, remove it and allow it to cool down. Keep the remaining fish stock. The rice can be cooked several hours ahead and kept chilled until you want to assemble the dish later in the day.

In a large pan bring the white wine, thyme and bay leaf to a fast boil. Add the clams and cover immediately with a lid. Cook on a high heat for about one minute or until the clams have just opened. Remove from the heat and allow to cool until you can handle them. Remove the clams from their shells, put into a dish with a little olive oil and set aside. Keep the cooking liquor, which you need to put back on the cooker to reduce by half.

Put the remaining fish stock into a pan and bring to the boil. Add the rice and stir well. The risotto must be stirred constantly from now on. Cook until the stock has reduced by half and then add the dark crab meat, stirring well into mixture, and cook until it has reduced by about one quarter. Put in the flaked crab meat and stir, stir, stir! Turn down the heat and then add the marscapone cheese and keep moving the risotto around the pan. The risotto must not boil again from this point.

The risotto should now have a nice thick, creamy texture.

Add the cream and stir in well.

Add the parmesan cheese and stir well. Add the finely sliced basil and stir well. Now, check the seasoning and add sea salt and freshly ground black pepper to taste.

Stir in half the clams. Serve into warmed bowls and sprinkle over the remaining clams, spoon over the clam cooking liquor and a little olive oil.

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