Instructions: Using the metal blade, finely chop the onion. Heat the butter in a saute pan or paella dish. Add the onion and cook slowly for 3 minutes. Add the rice and fry for 1 minute. Stir in the stock and bouquet garni. Bring to a boil and simmer very gently for 20 minutes.

Using the metal blade, coarsely chop the dried apricots and almonds. Stir into the rice with the raisins. Cut the fish into strips and stir in. If the rice is a bit dry, add a little more stock to prevent the mixture from sticking to the pan. Simmer for 10 minutes, then stir in prawns and mussels. Taste for seasoning. Simmer for 5 more minutes, or until the rice is cooked and the liquid has been absorbed. Season to taste.

NOTES : This fruity risotto makes an interesting change from paella.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.