Seafood Risotto - cooking recipe

Ingredients

6 cups fish stock
1 tsp saffron threads
1 tbsp extra virgin olive oil
1 small onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
16 large shrimp, peeled and deveined, with tails intact
20 None mussels, bearded and scrubbed
9 oz cherry tomatoes, halved
3 tbsp butter, chopped
1 None lemon, peel grated and lemon juiced
2 tbsp fresh mixed herbs, such as parsley, thyme and dill, chopped
None None Parsley sprigs, lemon wedges, to serve

Preparation

Pour stock into a medium saucepan with saffron. Bring to a simmer on medium heat. Keep warm.
Heat oil in a large, heavy-bottomed saucepan on medium heat. Saute onion, 3-4 mins. Add rice, stirring, 1 min, to coat well in oil.
Add wine, stirring, 1 min, until absorbed. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
Stir in seafood and tomatoes. Cook, covered, 5 mins.
Remove from heat. Stir in butter, lemon peel and juice, and herbs. Season. Let stand, covered, 1-2 mins. Serve with parsley and lemon wedges.