Mussel & King Prawn Risotto Ai Frutti Di Mare

Boil a full kettle

Peel and finely slice your shallot[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat

Once hot, add the chopped shallot and cook for 3-4 min or until beginning to soften

Tip: Cooking for 3 or more? Use 2 pans!

Meanwhile, drain your mussels in a sieve over a large bowl, reserve the juices

Combine the reserved mussel juices with 750ml [975ml] [1.4L] boiled water, your vegetable stock mix and Chinese rice wine – this is your fish stock

Peel and finely chop (or grate) your garlic

Once the shallot has started to soften, add your arborio rice, stirring to coat the grains in the oil

Add the chopped garlic and tomato paste and cook for 30 secs min further or until fragrant

Add the fish stock a ladle at a time, stirring continuously for 20-25 min or until most of the stock is absorbed and the rice is nearly cooked

Tip: Your rice will be slightly al dente and there will be a little stock left!

Whilst the rice is cooking, chop your parsley finely

Once the rice is nearly cooked, stir through a generous pinch of salt and pepper with half your grated Italian hard cheese and half the chopped parsley (you'll use the rest later!)

Drain, then add your king prawns with a knob of butter and give everything a good mix up

Top with the drained mussels and bring to the boil over a high heat

Once boiling, cover with a lid and cook for a further 5-6 min or until the prawns and mussels are cooked through – this is your mussel & king prawn risotto ai frutti di mare

Tip: Discard any mussels which shells have not opened!

Set aside the mussel & king prawn risotto ai frutti di mare, with the lid on, for 2-3 min for the flavours to develop