5 cups fish stock
3/4 cup dry white wine
2 Tablespoons tomato paste
scant 2 cups risotto rice - Arborio or Carnaroli are best
1 Tablespoon chopped fresh flat-leaf parsley
salt & pepper
Heat the oil in a pan, add the onion & garlic and cook over low hear for 10 minutes until lightly browned.
Remove and discard the garlic, add the seafood to the pan and cook for a few minutes more.
Meanwhile, bring the stock to a boil in another pan.
Sprinkle the wine over the seafood & cook until it has evaporated, then season to taste.
Pour in 3 tablespoons water, add the tomato paste and cook for a further 10 minutes.
Add the rice and cook, stirring constantly, until it has absorbed all the liquid.
Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed.
This will take 18-20 minutes.
Sprinkle with parsley, drizzle with extra virgin olive oil & serve.