Risotto is very simple to make, but you must add in the stock gradually for best results. Start this recipe by heating the oil in a large frying pan over a medium heat. Add the shallots, garlic, celery and pancetta and fry until softened but not browned (about 4-5 minutes) Add in the rice and cook, stirring well, for 2-3 minutes, or until the rice is coated in oil and is translucent. Add the wine and bring the mixture to a simmer, stirring continuously until most of the liquid has been absorbed by the rice. Add a ladle of hot stock and return the mixture to a simmer, stirring until it has been absorbed. Repeat the process until the rice is almost tender. When the risotto is almost ready, add in the cream, raw king prawns, mussels, smoked salmon and peas and continue to cook until the prawns and mussels are cooked through and the other ingredients have warmed through. Season to taste with salt and freshly ground black pepper. Finally, just before serving, stir through the grated Parmesan, parsley and basil. Serve the seafood risotto in large pasta bowls with parmesan crisps.

Suggested accompanying wine: DELICATA Grand Cavalier Barrel Matured Chardonnay