Ingredients for the Risotto:
600ml Fresh fish stock
50g Unsalted butter
3 Shallots (finely chopped)
2 Garlic cloves (finely chopped)
350g Arborio rice
90ml Dry white wine
30ml Medium sweet white wine
25g Parmigiano Reggiano
1 tbsp Olive oil
Sprig of Thyme
Ingredients for the Seafood:
150g Fresh prawns,
4 King prawns (shell on)
20 Mussels (small without shells)
150g Cod fillet (in chunks)
Don't wash up the frying pan, you will need it later for the king prawns.
To make the risotto, start by melting the butter in a heavy-based pan, then add the shallots and garlic and sweat gently using a cartouche until softened. Keep the heat low, as it's important not to caramelise the onions/garlic. Once you can easily press a wooden spoon through the onion, it is time to add the rice and stir for a couple of minutes until well-coated with butter. Pour in the wine and gently bring to the boil then remove the pan from the heat and let the rice absorb all the liquid.
A handy hint: If this is for a starter or main at a dinner party, the risotto an be left to stand, as the final cooking time will be about 10minutes.
If not leaving to cook later, once the wine has been absorbed, return the pan to a medium heat and add the fish stock to the rice a couple of ladles at a time, stirring gently to allow the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed.
When there is about two ladles left, add a further ladle and pop the cooked seafood onto the top of the rice. Cover with a lid and cook for 5mins. During this time, pop the frying pan on the heat, add a knob of butter, let it get hot and then add the king prawns and cook until the skin colours pink and the flesh turns white with a ting of pink.
When the king prawns have cooked, the rice will have become just tender but still firm to the bite (al dente), at this point add the parmesan, carefully mixing in all the fish that is on the top too, along with the last small amount of stock left which will be absorbed by the cheese.
When read to serve, ladle into the centre of a large pasta dish and use the king prawns to give height to the dish and garnish with a few parma ham crisps or a few sprigs of Lambs Lettuce. I like to add a side dish of green vegetables, like Asparagus which although out of season in Britain, you can pick up year round.