Seafood and saffron risotto

For 4 portions

• 12 pcs BlinQ Blossom
• 4 stems Apple Blossom
• 2 punnets Atsina Cress
• 400gr risotto rice
• 800ml fish stock
• 2 tbsp olive oil
• 1 medium garlic clove (crushed)
• 1 pinch saffron
• 100ml white wine
• 100gr cooked prawns (peeled)
• 100gr cooked cod cheeks
• 50gr grated parmesan
• 20gr shaved parmesan
• 150gr cooked clams
• 30gr unsalted butter

• Heat the fish stock in a pan and keep warm. 
• In a heavy saucepan add the olive oil, butter, shallots, garlic and the saffron. 
• Cook on low heat for about 10 minutes, without colouring the shallots, until soft and translucent.
• Add the rice to the pan and with a wooden spoon, mix the rice into the shallots. 
• Once you hear the rice crack, add the white wine followed by a ladleful of stock, the saffron and begin to stir.  
• Make sure the rice has fully absorbed the stock before you add another ladle.  
• Continue adding stock until the rice is tender and cooked through. 
• Add the prawns, the clams and the cod cheeks. Stir with care, as you just want to reheat the seafood.  
• Fold the grated Parmesan toward the end of the cooking process. 
• Serve immediately with the shaved parmesan, the Atsina Cress, BlinQ Blossom and Apple Blossom. 

Recipe: Franck Pontais