Seafood Risotto

I love a good risotto, but I haven't had good risotto very often. Fortunately, the first one I ever tried was one of the best that I've had, so I from then on, I had a good idea of what it was supposed to taste like. And S's combination of Jamie Oliver's and Rick Stein’s seafood risotto recipes (and winging it) produced a really tasty, rich dish with nice full flavours. 

We used scallops and snapper instead of mussels and monkfish, and left out the squid. The scallops were terrible because we used frozen ones (don't ask me why, we were just pushing our luck). We seasoned the snapper fillets with salt and cajun spices and pan fried the fish instead of cooking it with the risotto. We also added asparagus, so with all those ingredients, it doesn't look quite as elegant as something you would get in a restaurant but it was incredibly satisfying. Sorry I can't even write a general recipe for this because S did 99.99% of the cooking (I think I stirred the pot a couple of times...maybe) and I don't remember what she did. But if you just go with these recipes and do what makes sense to you, you should be fine. Risottos seem to be pretty straightforward as long as you take the time to cook it slowly, allow the flavours to develop and the rice to naturally turn rich and creamy. It's worth the effort.