Seafood Risotto

Cut the squid into rings or strips.

Toss the squid, prawns300 g and scallops200 g with the olive oil2 tbsp, balsamic vinegar1 tbsp, oregano1 tsp, salt and pepper. Cover and leave in the fridge for 30 minutes while you cook the rice.

Bring the fish stock1 l to a bare simmer in a saucepan and keep it there.

Finely chop the onion1, mince the garlic2 cloves and chop the parsley2 tbsp.

Heat the olive oil2 tbsp in a large heavy pot and cook the onion and garlic very gently until soft but not coloured.

Stir in the rice and cook for up to 2 minutes, until the grains look translucent. Season lightly and pour in the wine150 ml.

Stir until the wine has almost cooked away.

Add the hot stock a ladle at a time, stirring often and waiting until each addition is nearly absorbed. The rice should never be swimming. Keep going for 15–20 minutes, until the rice is soft but still has a little bite.

About 5 minutes before the end, stir in the marinated seafood and cook until the prawns are pink and the squid is opaque.

Stir in the parsley, take off the heat and beat in the butter25 g a few cubes at a time. Taste for salt and pepper.

Leave to rest for 2 minutes, then serve.