Clam & Prawn Risotto

Step 1
Add about 1/2 inch of the fish stock, half of the garlic and the dill to the pan and bring to the boil. Once boiling turn down and add the clams and prawns and gently steam them for about 7 mins with the lid on. Turn the prawns half way through to ensure even cooking.

Step 2
Pass the liquid through a sieve and add it back to the remaining stock. Discard all unopened clams, peel the prawns, dice them and set aside until needed( you can keep two of the prawns whole as a garnish to sit on top of the risotto, but make sure they are hot when serving).

Step 3
Add the olive oil, remaining garlic and the shallots to the pan and turn on medium heat, start cooking the shallots in a cold pan to allow them soften gently rather than frying them off and caramelising.

Step 4
Once the garlic and shallots are sizzling gently, add the rice and toast it in the olive oil for a couple of minutes, before adding the white wine. Bring to the boil and cook until the wine is nearly evaporated.

Step 5
Turn the heat on medium low, and start adding the stock - add about 1/4 of the stock and cook gently until absorbed. Repeat the same method twice more.

Step 6
Before adding the last 1/4 of the stock ,add the clams, diced prawns and the butter to the pan. Taste the risotto - it should be cooked with a slight al dente bite in the middle, adjust the seasoning if needed.

Step 7
When the risotto has thickened but there is some liquid left, stir in the parmesan and mix continuously for about 30 secs. The risotto is now ready to serve. Garnish with fresh parsley.