Seafood Risotto

Method

Place the vongole in salted water for 1 hour to clean.

FOR THE PESCATORE SAUCE

1. In a pan, add the extra virgin olive oil, garlic and chilli.
2. Cook until the garlic begins to brown, then add the prawns and scallops.
3. Cook for approximately 2 minutes, the add the mussels and vongole. Add the basil. Cover with a lid to steam.
4. Remove the lid and glaze with the white wine.
5. Add fish stock and simmer for 3 minutes approximately, add a touch of Napoli sauce.
6. Set aside until the rice is ready.

FOR THE RISOTTO

1. add the extra virgin olive oil to a small pot over medium heat.
2. Saute the diced onion until transparent. Add the Carnaroli rice and cook over low heat.
3. Once the rice is toasted, add the white wine and wait until wine is fully evaporated.
4. Once the wine has evaporated, add 1/3 of the fish stock and stir until absorbed. Repeat this until all fish stock has been used.
5. Add all the pescatore sauce and cook until a creamy consistency.
6. Add remaining fish stock and stir gently on a medium heat consistently.
7. Once the stock has reduced to a creamy consistency, take the pot off the heat and add the butter, parsley and stir fast until the butter dissolves. This will add to the creaminess of the risotto.

Tips: Stir with a wooden spoon gently to avoid the rice from breaking. Add the butter. For best results, divide the recipe in 2 or 4 pans.