I love myself a good risotto, and will not deny that this is probably my fave dish in the whole world. And it is that one dish that allows me to get really creative with food, fusing influences and flavours from around the world. I mean, all you really need is a basic risotto recipe, and that acts as the basis for a whole world of cooking adventurousness. And let's face it, nothing beats stirring a slow cooking risotto continually to allow the mind to stray and wonder and get working and relaxing. At least for me!! So this one pictured above is a Seafood Risotto. Now, this kind of risotto is quite common in Italy, I know, so yeah, I did not invent nuclear fission, but I tweaked it to become my Seafood Risotto. You start out by making a basic risotto, and for that you will need 1l of stock, in this case if you can make do with fish stock, great, if not, vegetable will do; a small knob of butter, 2 tablespoons olive oil, 1 large onion finely chopped, 2 cloves garlic also finely chopped, half a ahead celery - and you can omit this or substitute for leek - finely chopped, 400gr of arborio rice, 1 glass of white wine, sea salt, 90gr of grated parmiggiano or grana padano according to taste. Your start by gently frying the chopped veggies on a pan, without letting them brown. On another pan heat the stock until it's slowly simmering, then lower the heat. Add your rice to the fried veggies, and make sure you coat it with the olive oil, allowing it to fry a little up to the point it looks slightly translucent. At this stage add the white wine and let it evaporate completely, as you stir continually. You never stop stirring. Once the alcohol has dried up, start adding ladles of stock one at a time, always stirring the rice, on a low heat. Remember to only add the next ladle after the former one has dried up. As soon as the rice is cooked through, take off the heat, add the knob of butter and the grated cheese and mix well. Serve up the rice covering it with the seafood stew you have also made. For the seafood stew you need a mix of white fish - to your taste - and shellfish. I use clams, mussels, shrimp, whatever is handy and in season. You will also need 2 cloves garlic chopped, 1 onion chopped, a leek, chopped, chilli, olive oil and a can of tomato. Start by frying the veggies and the chilli, I usually use dried chilli but if you prefer it any other way, go for it. Add the tomato and let it simmer for a while, adding a dash of fish sauce for seasoning, instead of salt, but feel free to use salt. After the sauce has cooked for a while, add the seafood and let it stew, but be careful as fish and shellfish tend to cook rather quick, and you don't want to overcook the seafood. Add some freshly chopped cilantro, and serve on top of the white risotto. To. Die. For.