Seafood Risotto

600g Mussels (with shells)
200 ml cheap white wine
2 1/2 cups fish stock from cubes
Tiger prawns, any amount
Squid rings, any amount
2 Tbsp olive oil
75g butter
1 white onion, finely chopped
1 tbsp grated ginger
3 cups arborio rice
Lemon juice from half a lemon

2 cloves garlic, finely chopped
1/2 tsp saffron threads soaked in 2 tbsp warm water
2 small tomatoes, diced
1 tbsp chopped fresh basil (or more)
Lots of chopped fresh parsley
2 tbsp grated parmesan
1/4 cup fresh cream

The Steps:

1.	Heat wine and fish stock in pot and add mussels. Cook, covered, for 3 minutes. Remove mussels, try not to take any of the stock with them. Discard shells.

2.	Do the same with the prawns and squid. Don't overcook. After, remove any sediments in the stock and keep it simmering on low fire.

3.	Heat olive oil and 1/3 of the butter in saucepan, then add onion, garlic and ginger. 2 minutes later, add rice and stir to coat.

4.	Add 1/2 cup of the stock, stirring constantly over medium heat until liquid is absorbed. Add saffron and soaking liquid. Continue adding stock, 1/2 cup at a time, stirring constantly until all the stock is absorbed by the rice.

5.	Return seafood to the rice and add tomato, basil and parsley. Remove from heat and stir in parmesan, cream, remaining butter and lemon juice. Mix well and serve.

Questions? Comments? Email me.