• 400 g Carnaroli rice (alternatively Arborio rice)
  • 500 g seafood selection (can be fresh or frozen)
  • 75 ml virgin olive oil
  • 2 cloves of garlic
  • 1 Chilli
  • 1 shallots (finely chopped)
  • 100 ml White wine
  • 1 Litre of hot fish stock - made from 2 stock cubes -
  • vegetables of your choice, cut bitesize
  • black pepper
  • salt for seasoning
  • Parmesan cheese, grated
  • flat leaf parsley (roughly chopped)

Dry pat the seafood.
Prepare the fish stock with hot water and stock cubes.
Steam your vegetables and keep warm.
Heat olive oil in a pot and add garlic cloves and chill. Once garlic is browned, remove both.
Now cook the seafood in the flavoured oil till cooked. Then remove the seafood to a bowl.
Add shallots to the oil and cook for 3-4 minutes. Then add the rice and keep stirring to coat the rice.
The rice will become translucent, keep sweating the rice for 2 more minutes. Then, add the wine and let it cook down.
Now, add the stock and turn the heat to medium/low. The stock, which has been kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes. During this stage, do not leave the pan alone and stir regularly (gently).
After 15 minutes you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). This also means that you have only 3 to 5 minutes left to complete the cooking of the seafood.
From now on, taste the rice every minute until the rice is cooked “al dente” (this means that the rice is tender outside, but still slightly firm to the bite in the centre). Add the seafood now. Tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.
Now add vegetables and stir in Parmesan cheese.
Add parsley and serve.