Seafood risotto

The trick to this cream risotto is to get the stock going in one pan and the rice in another and then slowly combine. You can add prawns, squid, mussels or any other seafood you like. Serves 6.

INGREDIENTS

1.5 litres fish stock 1/2 (280g) tin clams, drained with juices reserved 4 tablespoons butter 1 onion, chopped 400g Arborio rice 180ml white wine 1/2 teaspoon saffron 1 teaspoon dried basil 225g cooked salmon Sea salt Ground black pepper

METHOD

1) Place the fish stock and reserved juice from the tinned clams into a medium saucepan. Set over a medium-high heat. Bring to the boil, then reduce the heat to low.

2) In a large pot, melt the butter over a medium heat. Stir in the onion, and cook until softened, stirring occasionally, about 10 minutes.

3) Stir in the rice and cook, stirring, for 3 to 5 minutes without allowing it to brown.

4) Pour in the wine and cook, stirring, until the wine has evaporated. Add 125ml of simmering stock, and stir until the stock has almost evaporated. Then add another 125ml of stock. Stir in the saffron and basil. Continue adding stock 125ml at a time and stirring until the liquid has evaporated until the rice is almost al dente, about 20 minutes.

5) When the rice is nearly cooked, stir in the clams, flaked salmon and 125ml stock.

6) Stir until the liquid evaporates. Season with salt and pepper and then repeat, removing from the heat before the liquid has completely evaporated.

7) Serve immediately.