Seafood risotto flavoured with white wine and saffron recipe

Ingredients

• 1 1/2 litre fish stock
• 1 teaspoon saffron threads
• 1 tablespoon extra virgin olive oil
• 1 small onion, finely chopped
• 2 cups arborio rice
• 1 cup dry white wine
• 16 green prawns, peeled, deveined, tails intact
• 20 black mussels, debearded, scrubbed
• 250 grams cherry tomatoes, halved
• 40 grams chopped butter
• grated zest and juice of 1 lemon
• 2 tablespoons fresh mixed herbs (such as parsley, thyme, dill), chopped
• parsley sprigs, lemon wedges, to serve