Seafood Risotto

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About



  1. Pour the stock into a saucepan. Bring to the boil, then reduce the heat and keep at a low simmer.
  2. 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.
  3. Stir in a ladleful