80g unsalted butter, chopped
1 onion, finely chopped
2 cloves garlic, crushed
⅓ cup white wine
1 ½ cups arborio rice
1 litre hot fish stock
12 clams, cleaned
12 pipis, cleaned
2 tbsp extra virgin olive oil
3 small squid, cleaned and sliced
12 medium green prawns, peeled tails intact
4 x 100g red mullet fillets, sliced
2 vine-ripened tomatoes, seeded and finely chopped
1 long red chilli, seeded and finely chopped
- Melt the butter in a large saucepan over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 4-5 minutes or until softened. Add the wine and cook for 1 minute, or until evaporated. Add the rice and stir to coat in the butter.
- Mix the stock and 2.5 cups of hot water together. Gradually add the stock, 1 cup at a time (reserving 1 cup to cook the seafood), adding more once completely absorbed. Cook, stirring frequently, for 20 minutes. Add the clams, pipis and the reserved cup of stock to the pan. Cover with a lid and cook for 5 minutes, or until they open and the rice is al dente.
- Meanwhile, heat oil in a large, non-stick frying pan over high heat. Season the seafood with salt and pepper. Add the squid and cook for 1-2 minutes, or until just cooked through. Set aside. Add the prawns and fish and cook, turning for 2-3 minutes, or until prawns change colour and fish is just cooked through.
- Return the squid to the risotto, add tomatoes and chilli and toss to combine before serving.