Mixed Seafood Risotto Mixed Seafood

Bring a saucepan of water to the boil.

Add the stock to the water and stir until dissolved. When dissolved, lower the heat and keep stock hot.

Finely chop the leek.

Chop the fish into small cubes.

Crush the fennel seeds with the side of a knife.

In a saucepan, heat some olive oil over medium-high heat.

Add the leek, chilli flakes, saffron and fennel seeds to the saucepan and saute until the fragrant and the leek has softened.

Add the risotto rice and cook until the edges of the rice turn transparent.

Add a ladel-full of stock to the risotto and allow to cook until almost all the liquid is evaporated (the risotto should not be too dry at any point).

Keep the risotto simmering vigorously and continue to add the stock a ladel-full at a time, stirring constantly.

When the risotto is almost done and the risotto is becoming creamy, add the fish to the risotto with a small amount of stock and stir through.

Add the mussels (the meat can be removed from shell if desired) and prawns to the risotto and stir through with a bit of stock.

When the risotto is creamy and tender (but with a firm bite in the center), remove from the heat and distribute among serving plates.

Finely chop the chives and cherry tomato.

Garnish the risotto with chives and the cherry tomatoes and drizzle with a small amount of any excess stock and serve.