Use a sharp knife to cut the fish
fillet into small cubes.
Scrub the mussels well and remove
the beards. Discard any mussels that are not tightly closed.
Peel and devein the prawns,
leaving the tails intact. Put the seafood in a bowl and
refrigerate until required.
Boil the stock in a saucepan, then
reduce the heat to simmering.
Spray a large saucepan lightly
with the oil and heat over the medium heat.
Add in the garlic, onion and
celery to the pan and cook for approximately 4 minutes.
Add 2 tablespoons water. Cover
with lid and cook for further 6 minutes. Make sure the
vegetables are tender.
Add in the arborio rice and 2
tablespoons water. Cover and cook over the medium heat for 5
minutes. Make sure the rice grains are well coated.
Add in 1 cup (250 ml / 8 fl oz of
the hot stock gradually to the rice mixture. Stir constantly
over the low heat until all the stock has been absorbed.
Repeat the process, adding 1 cup
of liquid each time until all but a small amount of stock is
left and the rice is just tender.
Bring a small amount of water to
the boil in a saucepan.
Add in the mussels, cover and cook
for 5 minutes. Make sure the mussels have opened. Drain and
discard the mussels that have not opened. Set aside.
Add in the fish, prawns and the
remaining hot stock to the rice. Stir well. Cook for further 10
minutes or until the seafood is just cooked and the rice is
tender. Remove from the heat.
Add in the cooked mussels, cover
and set aside for 6 minutes.
Stir in the herbs and Parmesan
cheese through the risotto. Season with freshly cracked pepper
and salt. Serve immediately.