Seafood Risotto Recipe

Fry up some onion, garlic etc (etc can be carrots, celery whatevs. Add fennel here for extra flavor)
Before that stuff gets too cooked - throw in the rice. There is traditional paella rice, but I think we usually use arborio rice (technically used for risotto)
Stir well to prevent the rice sticking and add vegetable stock bit by bit and keep stirring to stop it sticking (I usually have a second pot with vegetable stock that’s on a low heat to keep warm ready to spoon it into the mix during the course of cooking)
Before too long, add the rest of the veg (baby tomatoes, mushrooms, leeks, pepper etc)
At some point, turn the heat down and keep adding stock and stirring to prevent it sticking and let it almost stew
Once ready to serve, mix in some cheese (I added sheeps milk manchego)
Garnish with cilantro & lemon

Easy to add seafood and/or chorizo for extra flavor/protein if needed. Salt, herbs etc all to taste If you have extra white or red wine around throw it in during the cooking Smoked paprika is traditional A little spice is usually nice Chop up some olives and throw them in along the way for extra flavor Throw in some anchovies Mix in optional greens - either at the end to cook a little or fresh on top to garnish

Total cooking time is usually 45-60mins-ish. So long as you keep adding liquid you can keep it cooking on low heat for a while, just watch out for it sticking or drying out.

@tomcritchlow