Risotto ai Frutti di Mare (Seafood Risotto with Prawns, Mussels and Squid)

• 1.2 liters Fish stock
• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 tsp Fine sea salt
• 2 cloves Garlic
• 320 g Arborio rice
• 150 ml Dry White Wine
• 250 g Prawns, raw
• 200 g Squid, cleaned
• 800 g Mussels, fresh
• 40 g Unsalted butter, cold
• 1 medium Lemon
• ½ tsp Black pepper
• 15 g Fresh parsley

1. Pour the fish stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. This is key for a creamy risotto.
2. Heat the olive oil in a large frying pan over a medium heat. Finely chop the onion, add it with the salt, and cook for 8 to 10 minutes until soft and translucent, not browned.
3. Crush the garlic and stir it in for 1 minute until fragrant. Add the rice and stir for 2 minutes until the grains look slightly translucent at the edges.
4. Pour in the wine and stir until it has almost completely evaporated. Add a ladle of hot stock and stir gently until absorbed, then repeat a ladle at a time, keeping the risotto at a steady simmer.
5. While the rice cooks, peel the prawns if needed and check the mussels, discarding any that are cracked or do not close when tapped. Slice the squid into rings if it is whole.
6. When the rice is almost tender and the risotto is loose and creamy, stir in the prawns, squid and mussels. Cook for 4 to 6 minutes, stirring often, until the prawns are pink, the squid is just tender, and the mussels have opened; discard any mussels that stay closed.
7. Take the pan off the heat and stir in the butter until glossy. Finely grate in a little lemon zest, squeeze in lemon juice to taste, then add the pepper and finely chop and stir through the parsley. Rest for 2 minutes, then serve straight away.

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