This seafood risotto recipe is infused with a number of fresh herbs, imparting remarkable flavour onto the risotto rice base. Shaun Rankin uses scallops, prawns and mussels to make up the risotto but you can use whatever seafood is available and you like. Serve this risotto alongside some cheddar rolls or a small avocado salad for a delicious seafood supper
Method
1.
Heat the fish stock in a pan and keep warm
2.
In a heavy saucepan, add the olive oil, onion, garlic, thyme and bay leaf. Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent
3.
Add the rice to the pan and with a wooden spoon, mix the rice into the onions. Once you hear the rice crack, add the white wine followed by a ladleful of stock and then the saffron and begin to stir. Make sure the rice has fully absorbed the stock before you add another ladle. Continue adding stock until the rice is tender and cooked through
4.
Beat the butter into the rice and add the prawns, mussels and lastly - the sliced scallops, peas and herbs. Stir with care, as you want to just warm the seafood and gently cook the scallops
5.
Finish with some grated Parmesan and season with salt and pepper. Divide the risotto between plates or bowls and serve immediately
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