Riso Al Forno with Crab & Shrimp Serves 6

Heat oven at 375 degrees and butter a 9-by-13-inch baking dish. Put butter and olive oil in a heavy-bottomed pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper. Add rice and continue to cook, stirring, until well coated. Add saffron and tomato paste, and stir well, then add wine and cook until evaporated, about 2 minutes. Add 2 cups stock and adjust heat to a brisk simmer. Cook for 5 to 6 minutes, stirring every minute or so. When broth is absorbed, add 1 cup more and continue cooking for another 5 minutes. Stir in the last cup of stock, and cook for another 5 minutes, until the rice is done but the grains are still firm. Add more stock if the rice looks dry. Taste rice mixture and adjust seasoning. Turn off heat. Fold crab meat into rice mixture, and transfer contents of pot to the baking dish. Lay shrimp on top and sprinkle with bread crumbs. Bake for about 30 minutes, until golden. Meanwhile, combine crème fraîche, mustard, chives and lemon zest in a small bowl. Taste and adjust seasoning, as necessary. To serve, spoon rice and shrimp into warm soup plates. Top each serving with a tablespoon of the crème fraîche mixture. If desired, sprinkle more chives and lemon zest over everything.

​​2tablespoons salted butter, plus more for greasing the pan
2tablespoons extra-virgin olive oil
1large onion, finely diced
Salt and black pepper
1½cups carnaroli or arborio rice
Pinch of crumbled saffron threads
2tablespoons tomato paste
¼cup dry white wine
4cups unsalted fish, chicken or vegetable stock, plus more as needed
1pound crab meat (fresh or canned, drained if needed)
1pound medium unpeeled shrimp, drizzled with 1 tablespoon olive oil and seasoned with salt and pepper
¼cup bread crumbs, preferably coarse homemade
1cup crème fraîche
1teaspoon Dijon mustard
1tablespoon finely sliced chives, plus more for serving
1small lemon, zested, plus more zest for serving