Fish and Seafood Recipes - Seafood Risotto

Ingredients

• 45 ml/3 tbsp olive oil

• 1 large garlic clove

• 1 small onion, finely chopped

• 450 g/1lb squid, cleaned, sliced and tentacles chopped

• 1 small octopus, cleaned, sliced and tentacles chopped

• 225 g/8 oz/2 cups raw, peeled prawns (shrimp)

• 50 g/2 oz/1/4 cup chopped parsley

• Salt and freshly ground black pepper

• 250 ml/8 fl oz/1 cup dry white wine

• 1.2 liters/2 pts/5 cups boiling water

• 450 g/1lb/2 cups arborio or other risotto rice

• Lemon wedges

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Method:

1. Heat the oil in a large flameproof casserole (Dutch oven). Add the garlic clove and the onion and fry (sauté) gently for 2 minutes.

2. Add the seafood, the parsley, a little salt and pepper, the wine and 250 ml/8 fl oz/1 cup of the water.

3. Bring to the boil, reduce the heat and simmer gently for about 6 minutes or until the liquid has evaporated.

4. Remove the garlic clove. Stir in the rice and cook for 1 minute. Add a quarter of the remaining water and simmer, stirring until it has been absorbed.

5. Repeat the process until the rice is just tender (about 15-20 minutes).

6. Remove from the heat, taste and re-season if necessary. Serve garnished with lemon wedges.