About the recipe

When I was studying in Milan, I was introduced to some of the best risottos and my favourite was always the one with lots of fresh seafood. I think risottos are similar to the Chinese 'xi-fan', although 'xi-fan' is a lot more watery and isnt cooked in the same way as risotto. This is my Chinese-style seafood risotto. I add fresh shiitake mushrooms, shoaling rice wine and plenty of coriander in this eastern variation it is subtle yet discernibly tasty.

Steps

• Pour the stock into a large pan and bring to a simmer.
• Heat a large pan and add the olive oil. Fry the onion, garlic, bay leaves and shiitake mushrooms and saute for a few minutes. Stir in the rice and add the fish stock a ladle at a time,stirring and adding more stock as each batch ofstock is absorbed. (It's important to keep the stock simmering.) Keep cooking in this way for about 20 minutes until the rice is al dente.
• Put the shaosing rice wine in another pan and cook the mussels until they open. Discard any unopened ones.
• Stir the prawns and salmon fillets into the rice and cook for 2 minutes. Keep stirring and adding more stock if the rice is dry or sticking to the base. Discard the bay leaves.
• Season the risotto with sesame oil, coriander, spring onion, salt and pepper.
• Ladle into 2 bowls, add the mussels on top and serve immediately.

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