Fisherman'S Risotto

1. 1

   Heat a few tablespoons of olive oil with a knob of butter and add the onion. Cook on a medium heat until softened but not browned, around 10 minutes.

2. 2

   Add the rice and stir, then pour in the wine. Once the wine has cooked down start to add the stock by the ladle full. Stir the rice often to prevent sticking and to help release the starch.

3. 3

   About 2/3 of the way through adding the stock, add the cod pieces and continue to cook the risotto as before. Then when you have around 250ml of stock left add the peas.

4. 4

   Once you've finished adding all of the stock the risotto should be cooked, creamy but not runny, and slightly al dente. Stir in 100g grated pecorino, a handful of parsley and dill, a bit of butter and season to taste with black pepper and salt if needs be.

5. 5

   Add the clams on top of the rice, cover the pan and leave on the side to steam. Meanwhile prepare the scallops by sauteing in a pan with some olive oil, about 1 minute on each side.

6. 6

   Serve the risotto topped with scallops, freshly grated pecorino cheese and fresh herbs.

* Per serving · 4 servings · Values may vary.