Why I Love: Oozy rice

Once you get into cooking risotto, it's simple. I live some of the year in San Francisco and this is my speciality recipe. Get yourself a crab – with nice firm meat, like a Dungeness type-crab – and clean the shell, 'cos you want to use it for stock. Simmer it with white wine for about an hour. Use arborio rice and toast it over a hob with garlic and onions before adding the stock, with a little cream to help it emulsify. Add the crab, and a small tin of crushed pineapple, and finish with a healthy squirt of Sriracha – a hot Indonesian/Thai sauce.

This is great the next day too, when it has an especially thick texture. Is there a link between music and cooking? There's a greater parallel between music and computer programming, that's for sure.

Todd Rundgren is currently touring; see www.myspace.com/toddrundgrenmusic for dates and venues. His new album, Arena, is out now on Cooking Vinyl