Seafood risotto

Ingredients

• 400g mixed cherry tomatoes on the vine
• 2 cloves of garlic
• ½ a bunch of fresh rosemary (15g)
• olive oil
• 6 raw langoustines or large king prawns, shell on, from sustainable sources
• 300g mussels, scrubbed, debearded, from sustainable sources
• 500g clams, scrubbed, from sustainable sources
• 4 medium squid, cleaned, gutted (300g total), from sustainable sources
• 300g cooked white crab meat, from sustainable sources
• 1 pinch of saffron
• 1 large onion
• 1 heart of celery
• 1 bulb of fennel
• 400g risotto rice
• ½ a glass of white or rosé wine
• 1.6 litres quality fish stock (see tip)
• 1 knob of butter (30g)
• 30g Parmesan cheese
• extra virgin olive oil

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