Seafood Risotto - cooking recipe

Ingredients

5 cups vegetable stock
1/4 tsp saffron threads
3 tbsp butter
2 tbsp olive oil
24 oz mixed seafood (shrimp, calamari, mussels, etc.)
1 None onion, finely chopped
2 cloves garlic, crushed
2 cups arborio rice
1/2 cup white wine
1/2 cup tomato sauce
2 tbsp chopped parsley leaves, plus extra to serve
None None lemon wedges, to serve

Preparation

In a large saucepan, bring vegetable stock and saffron to the boil. Reduce heat to low and keep warm.
Heat half the butter and oil together in a large, heavy-based frying pan on medium. Add the mixed seafood, stirring, for 2-3 minutes, or until cooked through. Transfer to a bowl and set aside.
Melt remaining butter in same pan. Saute onion and garlic for 2-3 minutes, or until softened. Add rice and cook, stirring, for 1-2 minutes, or until well coated.
Add wine and simmer until almost evaporated. Add a ladleful of hot stock and stir until absorbed. Keep adding stock, a ladleful at a time, stirring and making sure each is absorbed before adding the next. Continue until rice is tender, about 20 minutes (you may not need all the stock).
Stir in the seafood, tomato sauce and parsley. Season to taste and cook for 1 minute, until heated through. Garnish with parsley, serve with lemon wedges.