SEAFOOD RISOTTO (Serves 4 -6)

Ingredients:

4 tblspn olive oil
400g cleaned squid rings
200g raw prawn flesh
20 mussels, scrubbed and bearded
1 large onion, finely chopped
4 tomatoes, peeled and chopped
1 yellow capsicum and red capsicum each seeded and cut into strips
3 tblspn chopped fresh herbs (rosemary, oregano, thyme and tarragon)
1 bayleaf
300g Arborio rice
½ cup white wine
2-3 cups fish or chicken stock, seasoned with salt & pepper

Method:

Heat oil and soften onion, garlic and capsicums.

Add white wine and reduce by half.

Add tomatoes, bayleaf, herbs and squid, cook for 5 minutes or until tomato juice dissipates.

Stir in rice, place prawns and mussels on top.

Add 2 cups of stock and bring to the boil.

Reduce heat to very low and cook covered for 20 minutes until the liquid is absorbed.

Carefully fold over with a wooden spoon and add more stock if necessary.

Cooking Tips & Alternatives:

Stir as little as possible during the last stage of cooking.