1. In a large saucepan, sauté the rice in 2 tablespoons of olive oil until it becomes translucent.
2. Add the fish stock and simmer for 20 minutes, stirring regularly.
3. Meanwhile, sauté the onions, garlic and shallot in a pan.
4. When golden, add seafood, prawns and chopped tomatoes.
5. Leave to simmer for a few minutes, then add the white wine. Let simmer for a few more minutes.
6. When the rice is almost cooked, add the seafood preparation. Mix gently and cook for another 5 minutes.
7. Add the heavy cream and dill, then stir.
8. Serve the risotto hot, without waiting.
For 4 people :
1. In a large saucepan, sauté the rice in 2 tablespoons of olive oil until it becomes translucent
2. Add the fish stock and simmer for 20 minutes, stirring regularly.
3. Meanwhile, sauté the onions, garlic and shallot in a pan.
4. When golden, add seafood, prawns and chopped tomatoes.
5. Leave to simmer for a few minutes, then add the white wine. Let simmer for a few more minutes.
6. When the rice is almost cooked, add the seafood preparation. Mix gently and cook for another 5 minutes.
7. Add the heavy cream and dill, then stir.
8. Serve the risotto hot, without waiting.
