Seafood Risotto Recipe  

• 1 lb/1/2 kilo shell raw jumbo shrimps/king prawn - shell and de-vein all but 4 of them as these will be used to garnish the finished dish. Keep the heads only, for the stock
• 8 raw mussels, scrubbed and de-bearded
• 4 ozs/125g small clams
• 4 ozs white fish.....hake, cod or simular...cut into approx 2"/5cm pieces
• 700 ml stock you can use a fish or vegetable stock cube if you like
• 1 tablespoon chopped fresh dill
• Approx 12 strands of saffron
• 1 glass dry white wine or vermouth (add this to the stock, after cooking the fish, and keep hot but do not boil)
• 2-3 tablespoons extra virgin olive oil
• 1 medium onion finely chopped
• 2 sticks celery finely sliced
• 2 cloves garlic, bashed
• 7oz/200g. round grain rice
• Salt and ground black pepper
• A handful of chopped parsley
  

1. Put the stock into a medium sized sauce pan and bring up to the boil over a high heat.
2. Add all of the fish cook for 2 minutes only then remove from the pan and put into a bowl covered with a plate to keep warm.
3. Now add the prawn heads and simmer for 5 minutes. Remove from the stock and discard.
4. Add the dill and the saffron to the stock and turn the heat down to low, then add the wine or vermouth. Keep the stock hot but under the boil.
5. Now fry the onion and celery in the olive oil in a medium sized heavy based pan (that has a lid) over a medium heat until they are translucent. This Le Creuset pan is perfect.
6. Then add the garlic and cook for a further minute.
7. Add the rice and seasoning and cook for another 2-3 minutes stirring constantly until it goes opaque.
8. Turn up the heat to medium again.
9. Right - start adding a little of the stock/wine mixture a small ladle at a time, stirring constantly.
10. As the rice simmers it will reduce down, then add another ladle of the hot liquid.
11. Keep doing this, making sure that the risotto is well reduced before adding more liquid, and you will find the rice mixture begins to look creamy (as the rice cooks out) until all of the liquid has been added.
12. This usually takes about 15-20 minutes.
13. Add all of the the fish except the shell on prawns and the mussels, and gently mix together
14. Remove from the heat and put the lid on the pan and allow to rest for 3-4 minutes - this allows all of the flavours to mingle with the rice, and produces a creamier risotto. Check for seasoning.
15. Pour into a serving bowl and garnish with the whole prawns and the mussels on the half shell. 
16. Sprinkle with parsley and serve immediately.