Seafood risotto

This dish is simple but delicious. Use good quality fish stock, fresh seafood, and the best carnaroli risotto rice you can find for a winning supper.

For 4 good sized portions, you will need:

• 400g of carnaroli rice
• A litre of good quality fish stock
• Half a bottle of dry white wine
• 500g of vongole (clams) or mussels, preferably in their shells
• 250g of a white fish fillet
• 250g of clean, prepared fresh prawns
• A couple of glugs of extra virgin olive oil
• 2 cloves of garlic
• A big bunch of fresh flat leaf parsley
• Half a red chilli or a sprinkle of chilli oil

This will take about 50 minutes to make, and it's easier if you do all the preparation and chopping first.

1. Wash and clean all of your seafood, then steam open the vongole or mussels in a deep frying pan with half a glass of wine
2. Once they've opened up, remove about 2/3 of the vongole and mussels from their shells, set them all aside and strain the juice through a fine sieve into a bowl
3. Add a little of the olive oil to the pan and fry the white fish gently on both side, adding a little of the wine to keep it soft if necessary
4. Flake the fish then put it to one side, then fry the prawns in a little more oil for a couple of minutes
5. In a large pot, heat up the stock and keep it simmering. At the same time, remove the prawns from the pan, heat a little oil and then add the chopped chilli (if you're using it) and garlic
6. Once the garlic has softened, add the rice and stir for about a minute until it becomes slightly translucent, then add a glass of the wine with a good pinch of salt and keep stirring
7. Once the wine has evaporated add the strained seafood juices to the stock and begin to add it to the rice, a ladle at a time
8. As soon as the rice has almost absorbed the stock, it's time to add another. Keep doing this and gently stirring all the time and massaging the creamy starch from the rice. This will probably take about 20 minutes
9. After about 15 minutes add the seafood and the parsley to the risotto and keep adding stock as before
10. When all of the stock has been absorbed (remember the risotto should be creamy not dry) it is ready to serve

Serve immediately with a drizzle of good extra virgin olive oil or chili oil for an extra kick!