Steps
- Peel and devein the prawns, then clean and slice the squid into rings. Pat dry with a paper towel and set aside.
- Warm the chicken or seafood stock in a pot over low heat. Keep it warm throughout the cooking process.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and sauté for 1 minute, stirring constantly to avoid burning.
- Stir in the Arborio rice and toast for 2-3 minutes until the grains are lightly translucent.
- Pour in the white wine and stir until fully absorbed by the rice.
- Add the saffron threads and their soaking liquid to the pan, stirring to combine.
- Begin adding the warm stock, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Repeat until the rice is creamy and al dente, about 18-20 minutes.
- In a separate pan, melt 1 tablespoon of butter over medium heat. Add the prawns and squid, cooking for 2-3 minutes or until just tender. Season with salt and pepper.
- Stir the cooked seafood into the risotto, along with the remaining butter. Mix gently to combine.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with chopped parsley and optional grated Parmesan cheese.
