Arborio rice - 1 cup
Fish or seafood stock, unsalted - 3 L
Prawns - 6 each
Scallops - 3 each
Clams, in shell - 6 each
Mussels, in shell - 6 each
Butter - as needed
Parmesan cheese, grated - 2 tbsp.
The process of making risotto is old and hasn’t changed over the years. You will basically add a little warm stock to the Arborio rice until it is absorbed, then repeat while gently stirring over low heat. (The type and quality of the stock will either make your risotto great or mediocre.) In the case of the seafood risotto I would add the mussels and clams at the beginning.
In a shallow pan add the rice, clams and mussels. Add a little olive oil and sauté until the rice gets a glassy look. Reduce the heat and add 6oz of warm stock stir it into the rice gently. Repeat until the rice is tender. And then in a separate pan, sauté the scallops and prawns. When done, add them to the rice along with the butter and the parmesan cheese. Taste and adjust seasoning.
