Clam & Prawn Risotto –

Ingredients

• 250g risotto rice, such as carnaroli or arborio
• 600ml of fish stock (kept hot)
• 300g of clams(fresh are best, but frozen will work too)
• 6 black tiger prawns, shell on•Handful of dill, kept whole
• 1 tbsp of olive oil
• 3 garlic cloves, thinly sliced
• 1 shallot, finely diced
• 150ml of white wine
• 15g of butter
• 40g of parmesan cheese
• Fresh parsley, chopped•Salt and pepper
• 8oz risotto rice, such as carnaroli or arborio
• 21fl. oz of fish stock (kept hot)
• 10oz of clams(fresh are best, but frozen will work too)
• 5fl. oz of white wine
• 0oz of butter
• 1oz of parmesan cheese
• or
• Step 5 Turn the heat on medium low, and start adding the stock – add about 1/4 of the stock and cook gently until absorbed. Repeat the same method twice more.
• Step 7 When the risotto has thickened but there is some liquid left, stir in the parmesan and mix continuously for about 30 secs. The risotto is now ready to serve. Garnish with fresh parsley.