Seafood risotto - Legendary Recipes %

Ingredients

• 1 1/4 cup (310ml) dry white wine
• 500g black mussels, scrubbed, debearded
• 1.25L good-quality gluten-free fish stock (see note)
• 1/4 teaspoon saffron threads
• 40g unsalted butter
• 2 tablespoons olive oil
• 500g prawns, peeled (tails intact), deveined
• 2 squid tubes, cut into rings
• 8 scallops
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 cups (440g) SunRice Arborio Risotto Rice
• 1/2 cup tomato passata (see note) or roasted-tomato sugo (see related recipe)
• 2 tablespoons chopped flat-leaf parsley leaves, plus extra to garnish