Instructions: Wash and de-beard mussels, clams or cockles. Bring water and wine to the boil in a wide-based pan and tip in mussels, clams or cockles.

Shake over a high heat for a matter of seconds until shells open.

Remove shellfish with a slotted spoon. Take meat from shells and set to one side. Pass cooking liquor through a fine sieve into a bowl to remove any grit. Add it to fish stock.

Wash and peel prawns.

Finely chop onions and crush garlic. Heat oil in a large frying pan and cook onion and garlic until softened.

Slice mushrooms thinly and add to pan with rice. Cook and stir until rice is coated with oil.

Add fish stock and lemon juice and bring to the boil. Reduce heat to simmer and gently cook rice. Season lightly with salt and pepper.

Keep shaking pan and adding the shellfish liquor as required. Risotto should not be dry or stick to pan but be moist and creamy.

Heat a little oil in a separate pan and stir-fry prawns until they turn pink.

Add cooked clams and mussels to rice and heat through. Stir in prawns and most of chopped fresh herbs, sprinkling remainder over risotto just before serving.

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