Seafood Risot to

INGREDIENTS

• 250g carnaroli rice

• 1,200ml fish stock*

• 20g spring onions

• 80ml Prosecco

• 70g extra virgin olive oil

• 400g lobster

• 150g asparagus

• 16g queen scallops

• 160g tiger prawns

• 2g fennel seed powder

• 3g lemon zest

• 5g dill

• 10g chives

• 10g parsley

• 5g squid ink

• Salt and pepper to taste

Fish Stock Ingredients

• 150g sea bass bones

• 300g lobster shell

• 200g prawn shells

• 50g fennel

• 40g celery

• 140g ripe tomatoes

• 50g carrots

• 50g onions

• 20g garlic

• 2,400ml water

METHOD:

Fish Stock

1. Chop all vegetables and place in pan with rest of ingredients.

2. Boil until water has reduced by half.

3. Strain liquid and set aside for use when cooking risotto.

METHOD:

1. Put olive oil and onions in a pan, add rice and toast for 2 minutes.

2. Add half Prosecco and allow evaporate.

3. Once evaporated, add stock one ladle at a time and cook for about 12 minutes.

4. Add thinly pre-sliced asparagus to risotto.

5. Cut all seafood into cubes.

6. In another pan, sauté seafood with garlic. Add remaining Prosecco, lemon zest and pinch of fennel seed powder. Set aside.

7. When risotto is almost ready, add seafood and cook for another 3 minutes.

8. Remove pot from heat, add fresh herbs, remaining extra virgin olive oil, salt and pepper to taste.

SERVES 4.

CHEF’S TIPS

• Using lobster bisque instead of the stock can enhance the seafood flavour.

• A dry Pinot Grigio pairs well with this dish.

• Adding a pinch of saffron gives a new dimension to this great recipe.

• Leftover rice can be made into arancini – just shape rice into balls, add breadcrumbs and deep-fry.