Serves 4
Ingredients
300 g cooked shell-on North Atlantic prawns
1 litre fish stock
2 tbsp olive oil
1 white onion, finely chopped
2 garlic cloves, crushed
300 g Arborio rice
12 mussels, scrubbed and beards removed
150 g white fish fillets
Salt and freshly ground black pepper
Chopped fresh parsley and Parmesan shavings, to serve
Method
1 Peel all but a handful of the prawns and set aside. Place the stock in a saucepan and bring to a gentle simmer.
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2 Heat the oil in a large saucepan and gently cook the onion for about 10 minutes, taking care not to let it colour too much. Add the garlic and stir for 1-2 minutes. Add the rice and fry for a few minutes or until each grain of rice is coated in the oil.
3 Slowly add the fish stock a couple of ladles at a time, gently stirring so that the vegetables soften and the stock is absorbed by the rice. Keep adding more stock at intervals until the rice is just tender, keeping back a couple of ladles. Each addition of stock should be absorbed before you add the next ladle.
4 Discard any mussels that fail to close when tapped sharply. Add the fish, mussels and prawns (peeled and unpeeled) and remaining stock into the saucepan and cover. Cook for 5-10 minutes over a very low heat making sure that the fish is cooked through and the mussels are open. Discard any mussels that fail to open. The rice should be plump, tender and creamy. Serve with shaved Parmesan and season with salt and pepper.