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VITO'S RISOTTO ALLA MARINARA
(Serves Serves 4)

400g Arborio rice
4 cloves garlic, peeled & crushed whole
60 g butter
2 tbsp olive oil
1 cup white wine
2 L fish stock (commercial or handmade), simmering
450g seafood (mixed marinara ?cuttlefish, prawns, scallops, clams, mussels)
3 tbsp Italian parsley, finely chopped
1 tbsp butter
salt & pepper, to taste

1. In a large heavy based saucepan, heat butter with olive oil over medium/high heat, until butter is melted and bubbling.
2. Stir in rice and garlic cloves and toast rice, stirring constantly for 2-3 minutes until the rice is well coated and just starting to take on some colour.
3. Add white wine, and continue to stir until all the wine has evaporated.
4. Stir in simmering fish broth, a ladleful at a time, and continue to stir until broth has been soaked up by rice during each addition. Continue to stir in ladlefuls of broth, adding once the previous addition has been soaked up.
5. After about 5 ladlefuls, or once half the stock has been added (about 10 minutes), stir in the mixed seafood.
6. Continue to stir and add fish broth until rice is cooked to ?al dente? (about 20-25 minutes). Should you run out of fish broth, don?t hesitate in adding ladlefuls of boiling water from a kettle.
7. Remove from heat, season with salt & pepper, stir in parsley and remaining butter and cover and let stand for 5 minutes.
8. Serve immediately.

Buon appetito

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