Seafood risotto

For serves 4

Ingredients:

750ml (3 cups) fish stock
375ml (2 1/2 cups) hot water
2 tsp olive oil
1 brown onion, chopped
330g (1 1/2 cups) arborio rice
16 (about 400g) black mussels, debearded
12 (about 300g) cooked prawns, peeled leaving tails intact
2 tsp garlic pepper sauce (Tabasco brand)
2 tbs chopped fresh continental parsley
Salt & freshly ground black pepper

Preparation:

1. Combine the stock and water in a medium saucepan, and bring to the boil over high heat. Reduce heat to low and hold at a gentle simmer.
2. Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 2 minutes or until soft. Add rice and cook for 30 seconds or until grains appear slightly glassy. Increase heat to high.
3. Add 1 1/4 cups (310ml) of simmering stock mixture to rice, stirring with a wooden spoon, and cook for 1-2 minutes or until liquid is absorbed. Continue to add stock mixture, 1 1/4 cups at a time, stirring. Allow all liquid to be absorbed before adding more. Add mussels to pan with last portion of stock mixture. Cook for 2 minutes then add prawns and garlic pepper sauce. Cook for 2 minutes or until mussels have opened and rice is tender yet firm to the bite. (The rice will take about 15 minutes to cook.)
4. Remove from heat, discard any unopened mussels. Stir in 1 tbs of parsley. Season with salt and pepper. Serve sprinkled with remaining parsley.

Quick prawn, asparagus & mushroom risotto

For serves 4

Ingredients:

1 tbs olive oil
1 leek, halved, thinly sliced
200g Swiss brown mushrooms, sliced
2 garlic cloves, crushed
1 1/2 cups arborio rice
2 1/2 cups (625ml) chicken stock
1 bunch asparagus, cut into 2cm lengths
750g green banana prawns, peeled (tails intact) and deveined
1/3 cup finely grated parmesan
2 tbs chopped fresh chives
Salt & freshly ground pepper

Praparation:

1. Heat half the oil in a large heavy-based saucepan over a medium heat. Add the leek, mushrooms and garlic. Cook, stirring occasionally, for 10 minutes or until leeks are very soft.
2. Increase heat to high and add the rice. Cook, stirring, for 2 minutes. Add the stock and bring to a simmer. Cover and reduce heat to low. Cook for 12 minutes. Remove pan from heat and place asparagus on top of rice. Cover and set aside for 10 minutes, without lifting the lid.
3. Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Add prawns and cook for 2-3 minutes or until they change colour.
4. Stir prawns, parmesan and chives into the rice. Season to taste with salt and pepper. Serve immediately.

Mushroom & bok choy risotto

For serves 4

Ingredients:

1 1/2 tbs olive oil
450g mixed mushrooms (cup, Swiss brown, shiitake & oyster)
1 litre beef stock
20g butter
1 onion, chopped
2 garlic cloves, crushed
2 cups (440g) arborio rice
1 bunch baby bok choy, leaves separated
Salt & freshly ground pepper

Praration:

1. Heat 2 teaspoons of oil in a large saucepan over a medium heat. Cut any large mushrooms in half and put the cup, Swiss brown and shiitake mushrooms in the pan. Cook for 4 minutes, stirring gently. Add the oyster mushrooms in the last 2 minutes. Remove and set aside.
2. Heat the beef stock and 1 1/2 cups water in a saucepan over a medium heat.
3. Heat the remaining oil and butter in the large saucepan. Add the onion and garlic. Cook for 3 minutes or until soft. Add the rice and stir until well coated in the oil.
4. Add 1 cup of the hot stock and cook, stirring often, until the stock is absorbed. Continue adding the stock 1 cup at a time, stirring until the stock is absorbed and the rice is just tender.
5. Stir the mushrooms and baby bok choy leaves through the risotto with the last cup of stock. Season to taste. Divide among serving dishes. Serve immediately.