Preheat oven to 180, and get your seafood out of the fridge to come to room temperature.

In a large ovenproof dish that has a lid, saute your onion in 1 tablespoon of oil.

Add Italian Stallion, 1 tablespoon of herby mustard butter and rice.

Stir so that the rice gets covered in the buttery goodness. For about 2 mins. You don’t want the rice to stick.

You can deglaze the pan with wine here if you like. If not straight onto the next step.

Add 750ml fish stock. Bring to a simmer.

Add a little man grind, say ten grinds, but you wont know how salty your fish stock is until the end, where you can adjust the seasoning.

Once it is gently simmering, pop a lid on and put it into the oven.

Cook for 20-30 mins stirring twice while cooking so it doesn’t have any chance of sticking to the bottom of the pan.

Once cooked through, take out of the oven and add another knob of butter, a squeeze of half a lemon, and the peas.

Stir and have a taste, does it need salt? If so add more man grind.

Set aside while you quickly cook your seafood.

Place olive oil and herby mustard butter in a non stick pan. Once the pan has heated add your fish and scallops to the pan. Sprinkle over some man grind. I used Sole so the cook time of the fish was close to scallops so I cooked them altogether but you may like to use separate pans or cook them once after each other. Once cooked beautifully on each side, finish by squeezing the other half of the lemon into the pan.

To serve, microplane some parmesan over the risotto and then portion out and serve the risotto topped with the seafood and a wedge of lemon.

Enjoy xx Jana