Ingredients
- 400g of risotto rice, 900ml of fish stock
- 2 tbsp of olive oil, 3 garlic cloves
- 1 onion
- 1 sprig of fresh thyme, 1 bay leaf
- 100ml of white wine
- 1 pinch of saffron
- 100g of prawns & 100g of mussels
- 3 scallops, sliced
- 75g of peas, cooked
- 1 tbsp of tarragon, chervil, coriander, dill finely chopped
- 50g of butter
- 50g of Parmesan
- sea salt & ground black pepper
Instructions
- Heat olive oil, onion, garlic, thyme and bay leaf. Cook on low heat for 10 minutes.
- Add the rice to the pan and mix the rice into the onions. Add the white wine followed by a ladleful ofstock and then the saffron.
- Make sure the rice has fully absorbed the stock before you add another ladle. Continue until the rice is tender and cooked through.
- Add butter to the rice and add prawns, scallops, peas and herbs.
- Finish with some grated Parmesan and season with salt and pepper.
- Divide the risotto between plates or bowls and serve immediately