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Venetian Seafood Risotto

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Serves: 4
225g / 8 oz prepared raw prawns, heads and shells reserved
2 garlic cloves, halved
1 lemon, sliced
225g / 8 oz live mussels, scrubbed and debearded
225g / 8 oz live clams, scrubbed
600ml / 1 pint water
115g / 4 oz butter
1 tbsp olive oil
1 onion, finely chopped
2 tbsp chopped fresh flat parsley
350g / 12 oz arborio rice
125ml / 4 fl oz dry white wine
225g / 8 oz cleaned raw squid, cut into small pieces, or squid rings
4 tbsp Marsala
salt and pepper

Wrap the prawn heads and shells in a square of muslin and pound with a pestle. Put the wrapped shells and their liquid in a saucepan with the garlic, lemon, mussels and clams. Add the water, cover and bring to the boil over a high heat. Cook, shaking the pan frequently, for 5 minutes until the shellfish have opened. Discard any that remain closed. Cool, then shell and set aside. Strain the cooking liquid through a muslin-lined sieve and add water to make 1.2 litres / 2 pints. Bring to the boil in a saucepan, then simmer over a low heat.

Melt 2 tablespoons of butter with the olive oil in a saucepan. Cook the onion and half the parsley over a medium heat, stirring, until softened. Reduce the heat, stir in the rice and cook, stirring, until the grains are translucent. Add the wine and cook, stirring, for 1 minute. Add the hot cooking liquid a ladleful at a time, stirring constantly, until all the liquid is absorbed and the rice is creamy.

Melt 55g / 2 oz of the remaining butter in a pan. Cook the squid, stirring frequently, for 3 minutes. Add the prawns and cook for 2-3 minutes, until the squid is opaque and the prawns have changed colour. Add the Marsala, bring to the boil, and cook until the liquid has evaporated. Stir all the seafood into the rice, add the remaining butter and parsley, and season. Heat gently and serve immediately.

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