Instructions: Heat the olive oil and gently saute the garlic in Tamaras Risotto Pot*. Add the prepared seafood and cook briefly until the fish and shellfish is opaque, adding the parsley at the last moment. Remove from heat and set aside.

Heat the remaining tablespoon of olive oil and saute the spring onions. Add the rice, stirring to coat. Add the white wine and allow it to be absorbed then add the first addition of fish stock together with the finely chopped tomatoes. Continue cooking, adding further additions of stock as the previous one is absorbed.

When there is only a small quantity of stock left, add the cooked fish mixture and all its juices with the last addition of stock and continue simmering for about 2 minutes, or until most of the liquid is absorbed. Add sour cream, cheese and parsley, stir well to incorporate and serve immediately.

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