Seafood risotto

Preparation

• 1 Heat the stock and bring it to 90 degrees Celsius. Poach the haddock in the stock and save on a plate for later when it's cooked. Don't throw the fish stock away, because we are using this stock later to cook the risotto.
• 2 Melt 50 grams of butter and 1 tablespoon of olive oil in a pan and fry the onion for about 10 minutes on low heat until the onion is softened but not colored.
• 3 Meanwhile, infuse a glass of white wine with the saffron.
• 4 Add the sellery, fennel and the chopped parsley stalks to the pan fry until it's softened as well.
• 5 Add the risotto rice to the pan and fry it lightly while you keep stirring the mixture. When the rice looks slightly translucent, add the white wine to the pan while you keep stirring.
• 6 Once the wine is cooked into the rice, add your first ladle of hot stock and turn down the heat so the rice is simmering and not cooking too fast.
• 7 Keep adding ladles of stock when it's cooked into the rice. Repeat this for about 10 minutes.
• 8 After 10 minutes, add the mussels, cuttlefish and green peas and carefully mix it with the risotto. Add some black pepper, roughly chopped parsley and lemon juice as well.
• 9 The poached haddock only needs to reheat in the risotto, so add this to the risotto in the last few minutes while you keep stirring carefully.
• 10 Finally, add 1 tablespoon of butter to the risotto for extra creaminess and check the flavour of the dish. When needed, season with salt and extra pepper. Enjoy!