Seafood Risotto

Keep a few of the mussels and clams in their shells.

Ingredients

¼ cup	Olive oil
1 tsp	Butter
1	Large onion, diced
2	Garlic cloves, diced
2	Courgettes, diced
1 tsp	Fennel seeds
1 pinch	Dried chilli
1 pinch	Saffron
1 ¼ cups	Risotto rice (Main)
1 ¼ cups	Dry white wine
4 cups	Fish stock, boiling (Main)
1 to taste	Salt & freshly ground pepper
700 g	Seafood, mixed eg: raw prawns, mussels, skinned fish etc (Main)
1	Lemon, juice
1 to garnish	Flat leaf (Italian) parsley

Directions

1. Heat the butter and two tablespoons of the oil and the butter in a heavy frying pan.
2. Add the onion, garlic, courgettes, fennel seeds, chilli and saffron.
3. Cook - stirring - on low heat for 15 minutes. Do not brown.
4. Stir in the rice and increase the heat. Stir the rice until translucent. Add the wine and stir until it evaporates.
5. Add a ladle of boiling stock and a pinch of salt. Reduce the heat to a simmer.
6. Stir until the rice absorbs the stock. Repeat until the rice is soft but still has a slight bite. Season.
7. Add the seafood and cook gently for 3-4 minutes until the prawns are pink and the mussels and clam shells have opened.
8. Serve in 4-6 wide bowls. Pour the remaining stock and oil over the top, add a squeeze of lemon and garnish with flat-leaf parsley.