100 g Carnaroli risotto (or similar good quality risotto)
50 g mussels
50 g calamari
100 g jumbo prawns
50 g lobster
10 g fresh garlic
10 g onion shallot
50 g fresh cherry tomatoes
150 ml fresh vegetable stock
150 ml fresh fish stock
50 g extra virgin olive oil
50 g butter
Salt, pepper, freshly chopped parsley
Slice calamari into small rings, dice the prawns but leave one or two for a garnish, along with one of the mussels. Dice the lobster finely. Quarter the cherry tomatoes and crush lightly.
For the risotto, heat 3 tbsp of the olive oil in a large frying pan over a medium heat. Fry the finely chopped shallot and finely chopped garlic gently until softened. Add the rice and fry it in the oil for 2 minutes.
Add a ladle of the hot fish stock. When this has been absorbed, add alternate ladles of vegetable stock and fish stock and continue to do so, stirring after each addition, until you have only a couple of ladlefuls of fish stock left, this should take about 16- 18 minutes. Add the mussels, retaining one for a garnish.
Heat the remaining tablespoon of olive oil in a frying pan until simmering and fry the calamari rings, lobster and shrimp briskly for 2 to 3 minutes.
Season with salt and pepper. Stir the seafood and tomato into the risotto with the remaining fish stock and cook for 1-2 minutes, or until absorbed.
Stir in the butter and parsley, and serve immediately.