Ingredients
- 400g of risotto rice
- 900ml of fish stock
- 2 tbsp of olive oil
- 3 garlic cloves, peeled and crushed
- 1 onion, peeled and finely diced
- 1 sprig of fresh thyme
- 1 bay leaf
- 100ml of white wine
- 1 pinch of saffron
- 100g of prawns, peeled
- 100g of mussels
- 6 scallops, sliced
- 75g of peas, cooked
- 1 tbsp of tarragon, chervil, coriander, dill finely chopped
- 50g of butter
- 50g of Parmesan, gratedsalt & pepper
Instructions
- In a heavy saucepan, add the olive oil, onion, garlic, thyme and bay leaf. Cook on a low heat for 10 minutes, cook the onion, until soft and translucent
- Add the rice to the pan and with a wooden spoon, mix the rice into the onions. Once you hear the rice crack, add the white wine followed by a ladleful of
- stock and then the saffron and begin to stir. Make sure the rice has fully absorbed the stock before you add another ladle. Continue adding stock until
- the rice is tender and cooked through
- Beat the butter into the rice and add the prawns, mussels and lastly - the sliced scallops, peas and herbs. Stir with care, as you want to just warm the
- seafood and gently cook the scallops
- Finish with some grated Parmesan and season with salt and pepper.
- Divide the risotto between plates or bowls and serve immediately