Seafood Risotto

Peel and chop the shallots. Put in a large thick bottomed saucepan along with a couple of tablespoonfuls of olive oil and soften for a few minutes.

Meanwhile clean the mussels, remove the beards and discard any that are permanently open. Put a glass of white wine in a saucepan, heat up until bubbling, stir in the mussels, cover and take off the heat. After a few minutes, discard any closed mussels and put the rest to one side.

Prepare the clams in the same way as the mussels except there is no need to remove the beards.

Wash the prawns under running water, then cook in a little olive oil until coloured  Picture   and keep to one side. Wash the scallops, dry, season on both sides with salt and pepper, then quickly brown on both sides  Picture  .

When the shallots are soft, stir in the rice and add a glass of white wine and a little fish stock. Bring to a simmering point over a low/medium heat. Simmer for about fifteen minutes adding the remainder of the stock, cooking juice from the mussels and clams, and then hot water.

Stir in the mussels, clams, prawns and shallots into the risotto. Spoon in some more hot water as needed and cook the risotto until the rice is tender. Season with salt to taste then serve with some lemon pieces  Zoom  .