This relies on a good quality fish stock. We made ours using langoustine shells simmered with bay leaves, celery, peppercorns, onion and hot water for an hour or two.
Otherwise, see if you can buy fish stock from your local fishmongers.
We made our risotto in the usual way, flavouring it with a small onion, a clove of garlic and a couple of sliced portobello mushrooms as a token veg addition. We added lemon zest, lemon juice, scallops, tiger prawns and squid rings for the last 3-4 minutes of cooking, adjusting the seasoning as necessary.
Add some parsley towards the end as well if you like and serve with extra lemon wedges.
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