Risotto ai Frutti di Mare (Italian Seafood Risotto)

• 1.1 liters Fish stock
• 2 tbsp Olive oil
• 2 cloves Garlic
• 300 g Arborio rice
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 150 ml White wine
• 200 g Squid
• 250 g Prawns
• 500 g Mussels, fresh, shells closed
• 1 medium Lemon
• 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 makes it easier for the rice to cook evenly and turn creamy.
2. Heat the olive oil in a large frying pan over a medium heat. Finely slice the garlic, then cook it for 30 to 60 seconds until fragrant but not coloured.
3. Stir in the arborio rice and cook for 2 minutes, stirring, until the grains look slightly translucent at the edges. Season with the fine sea salt and black pepper.
4. Pour in the white wine and stir until it has almost completely evaporated. Keep the heat at medium so the wine bubbles steadily.
5. Add a ladle of hot fish stock and stir until it is mostly absorbed, then repeat, adding stock a ladle at a time. Keep stirring often and adjust the heat so it gently simmers; the rice should be tender with a slight bite after about 18 to 22 minutes.
6. While the risotto cooks, rinse the mussels and discard any that are open and do not close when tapped. Slice the squid into rings if needed, and pat the prawns dry.
7. When the rice is nearly done, stir in the squid and cook for 2 minutes. Add the prawns and mussels, cover, and cook for 4 to 6 minutes until the mussels have opened and the prawns are just opaque; discard any mussels that stay closed.
8. Finely grate the lemon zest and squeeze in the juice, then stir through with most of the fresh parsley. Take the pan off the heat and rest for 1 minute, then taste and adjust seasoning and serve with the remaining parsley.

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