Seafood Risotto Recipe - Great British Chefs

Ingredients

• 400g of risotto rice
• 900ml of fish stock
• 2 tbsp of olive oil
• 3 garlic cloves, peeled and crushed
• 1 onion, peeled and finely diced
• 1 sprig of fresh thyme
• 1 bay leaf
• 100ml of white wine
• 1 pinch of saffron
• 100g of cooked prawn, peeled
• 100g of mussels, cooked and shelled
• 4 scallops, sliced
• 75g of peas, cooked
• 1 tbsp of coriander, chopped
• 1 tbsp of tarragon, finely chopped
• 1 tbsp of chervil, chopped
• 1 tbsp of dill, chopped
• 50g of butter
• 50g of Parmesan, grated
• salt
• black pepper, freshly ground