Name: Seafood Risotto
Yield: Serves 4–6
Ingredients: 1.75 litres (7 cups) fish stock; 2 garlic cloves, finely chopped; 1 celery stalk, finely chopped; 2 tablespoons olive oil; 2 onions, finely chopped; 1 tablespoon chopped thyme; 8 raw prawns (shrimp), peeled and deveined; 2 tablespoons chopped parsley; 1 tablespoon chopped oregano; 440 g (14 oz/2 cups) risotto rice; 8–10 mussels, cleaned; 150 g (5½ oz) firm white fish fillets, cubed

Pour the stock into a saucepan. Bring to the boil, then reduce the heat and keep at a low simmer.

Heat the oil in a deep heavy-based frying pan over medium heat. Cook the onion, garlic and celery for 2–3 minutes, until softened but not browned, then add the rice to the pan and stir for 2–3 minutes until well coated.

Stir in a ladleful

Seafood Risotto

Ingredients

Method

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