SEAFOOD risotto

ingr

I litre of stock
ideally shell fish stock but can be chicken or fish
2 pinches of saffron
2 pinches of salt
2 banana shallots finely chopped
2 garlic cloves finely chooped
400 g camaroli rice
250ml white wine
100g butter
100g finely grated parmesan cheese
chopped tarragon parsley chervil
200g clams
200g cockles
200g mussels
250 gr brown shrimps

three saucepans
one to heat stock
one to cook risotto
one to steam the shell fish

bring stock saffron salt to boil
in another pan sweat the shallots and garlic in olive oil until cooked and colourless
once done add rice heat until slightly translucent
add wine reduce until no liquid
add stock , ladle per ladle , ladle only after previous ladle is absorbed, you will need 15 mins
once cooked turn off heat
now heat your third pan and once hot add shellfish apart from shrimps .cover and steam until open.once cooked pass the shellfish through a fine sieve making sure to keep the cooking liquid

add parmesan, butter ,herbs to risotto and stir
once melted add the cooking liquid from the shellfish
cover and allow to rest for 3 minutes

while this is resting pick out the sheellfish and add it (along with shrimps) to the risotto and stir .season to taste