Shrimp and scallops, or squid, and any mixed white fish, such as haddock and pollock
2–3 tbsp olive oil
1lb (450g) raw shrimp, peeled and deveined
salt and freshly ground black pepper
1lb (450g) mixed white fish, cubed
16 scallops, roe removed
2 knobs of butter
2 onions, finely chopped
4 garlic cloves, grated or finely chopped
8 cups hot vegetable or fish stock
11⁄2lb (675g) risotto rice
1 cup medium white wine
6 tomatoes, skinned, seeded, and finely chopped
large handful of flat-leaf parsley, finely chopped
handful of dill, finely chopped
lemon wedges, to serve
- Heat half the oil in a frying pan, add the shrimp and seasoning, and cook for a couple of minutes. Remove and set aside. Add the fish, and more oil, if needed, and cook for a couple of minutes, or until cooked. Remove and set aside.
- Season the scallops, add to the pan with more oil, if needed, and cook for 2 minutes each side. Remove and set aside. Add a knob of butter to the pan, then the onions, and cook over low heat for 5–8 minutes, until soft. Stir in the garlic. Put the stock in a large pan and keep on a low simmer.
- Stir the rice into the onions. Season, then pour in the wine and increase the heat. Allow to boil for a few seconds while the alcohol evaporates. Add the stock, a ladleful at a time, stirring until it is absorbed before adding more. Continue until the rice is cooked but still has a bit of bite; it should take about 20 minutes.
- Stir in the tomatoes, seafood, and fish, then the herbs and remaining butter. Taste and season, then serve with lemon wedges.