Risotto with seafood and saffron

Ingredients

• 1.5 litres fish stock*
• Pinch saffron threads
• 1 clove garlic, smashed
• 1 onion, ½ roughly chopped, ½ finely diced
• 2-3 stalks parsley (with leaves on)
• 350-400 g white fish, cut into bite-sized pieces (we used monkfish as it keeps its shape and texture)
• 250 g prawn cutlets
• 1 squid tube, thinly sliced
• 500 g cockles/clams in the shell – washed and scrubbed
• 40 g butter
• 1 1/2 cups arborio rice
• 1/3 cup white wine
• 1/4 cup finely grated parmesan
• Juice and zest 1 lemon
• Parsley leaves, torn, to garnish