Instructions: Cooking the Shellfish

1. Wash and de-beard all the shellfish.

2. Heat the water and wine in a wide based pan and tip in the mussels and clams.

3. Shake over a high heat until the shells open (this will take seconds). Remove the shellfish.

4. Take the meat from the shells.

5. Pass the cooking liquor through a fine sieve and add it to the fish stock.

6. Peel the prawns.

Making the Risotto

7. Fry the onion and garlic in the oil until softened.

8. Add mushrooms and rice and stir until all rice is coated with oil.

9. Add some of the fish stock and lemon juice. Reduce the heat to simmer and gently cook the rice. Season lightly.

10. Keep shaking the pan and adding a little more stock as it is needed. The risotto should not be allowed to become dry or to stick to the pan but should retain a creaminess about it.

11. The whole process will take about 20 minutes. Keep testing the rice - it should not be mushy. The grains should be firm without any hard white bits in the middle. When it is cooked the liquid will have almost been absorbed with a cream residue surrounding the rice.

12. Stir fry the prawns in a little olive oil until they turn pink.

13. Add cooked mussels and clams to heat through and stir in the chopped herbs and cooked prawns. Adjust seasoning.

14. Serve either with a sprinkling of herbs on top, or, better still, with shavings of Parmesan cheese (a potato peeler does this quite well).

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