Instructions: 6 Anchovy fillets (even if you dont like these you must add them as they will give the risotto a certain depth of flavour though you wont taste them)

First prepare your seafood (qv to prepare mussels and clams qv to prepare white fish).

At Stage 1 add the chopped fennel and chillies.

Just before you add the rice add the anchovies and let them melt (about 30 seconds).

At Stage 3 just before removing from the heat add the seafood (to warm it not to cook it).

Serve sprinkled with the reserved chopped fennel tops.

Heres a recipe that can be used for any kind of seafood. You can buy your seafood at any stage of its preparation. A live crab or lobster is such a treat and you cant get any fresher than that but good quality prepared seafood will work with this recipe too. For this risotto I replace half the butter with olive oil and remember you dont need Parmesan.

Serves 6

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