Shellfish Risotto

Heat the butter and olive oil together in a large heavy-based saucepan over a medium heat. Sauté the shallots gently for 4-5 minutes then add the garlic and continue to cook for a further 2 minutes.

Add the rice and coat thoroughly in the butter and oil and cook for 3-4 minutes or until the grains start to turn translucent. Add 100ml of the white wine and increase the heat to allow it to evaporate almost entirely.

Add a ladle of the saffron-infused hot fish stock to the risotto at a time, stirring frequently until absorbed into the rice. Continue in this fashion until all the stock has been absorbed and the rice is soft yet still defined; usually 30-40 minutes.

Stir in the cream towards the end, then add the prawns and the scallops. Cook gently for 4-5 minutes until the seafood is cooked.

Meanwhile, place the razor clams in a saucepan with the rest of the white wine. Cover the saucepan and cook over a moderate heat for a few minutes until the shells open. Remove the clam from their shells and cut away the dark end of the muscle which is gritty.