SEAFOOD RISOTTO

Preparation Method :

• Bring the stock to the boil in a saucepan. Reduce until just simmering, then cover.
• Heat the oil in a large saucepan over medium heat. Add the onion, garlic and celery and cook for 2-3 minutes.
• Add 2 tablespoons water, cover and cook for 5 minutes, or until the vegetables soften. Add the rice and cook, stirring, for 3-4 minutes, or until the rice grains are well coated.
• Gradually add 125 ml (4 fl oz / ½ cup) of the hot stock to the rice, stirring over low heat with a wooden spoon until all the stock has been absorbed.
• Repeat, adding 125 ml (4 fl oz / ½ cup) stock each time until only a small amount of stock is left and the rice is just tender - this should take 20-25 minutes.
• Meanwhile, bring 3 tablespoons water to the boil in a saucepan.
• Add the mussels, cover with a lid and cook for 4-5 minutes, shaking the pan occasionally, until the mussels have opened. Drain and discard any mussels that have not opened. Set aside.
• Stir the fish, prawns and remaining stock into the rice. Cook for about 7 minutes, or until the seafood is just cooked and the rice is tender.
• Add the mussels, cover and set aside off the heat for 5 minutes. Stir in the herbs, then season. Rest before serving.