Ingredients
- 1500 g water
- 2 fish stock cubes (for 0.5 l each)
- 60 g shallot
- 80 g unsalted butter
- 20 g extra virgin olive oil
- 640 g risotto rice
- 120 g dry white wine
- 1 - 2 tsp fine sea salt
- 200 g squid, raw
- 200 g sea bass fillets
- 400 g fresh tuna
- 160 g large raw prawns, peeled
- 2 lemons
- 1 bunch fresh parsley
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