Fish/vegetable stock, keep hot
500ml
Fresh peeled tiger prawns, sliced into bite size pieces
300g
Fresh trimmed squid, sliced into bite size pieces
150g
New potatoes, cut into 1cm cubes
150g
Olive oil
30ml
Butter
30g
Large white onion, finely chopped
1
Celery, finely chopped
3 Sticks
Parsley, finely chopped
3 Tbsp
Arborio risotto rice
250g