When risotto is cooked, the rice is first cooked briefly in butter or olive oil until evenly coated and the rice starts to turn translucent, before the broth is added, one ladle at a time. Other dishes exist that are similar, but they should not be called "risotto" if the rice is not toasted from Wikipedia
1 pint fish stock or chicken stock
handful of green bean
2-3 dried mushrooms
1 pints of water
1 cup Arborio Rice
2 Onions; finely chopped
3 green chillies minced
1 tspn minced garlic
2 lb prawns; peeled and deveined
1 lb scallops, roe removed, and cut into 2 or 3 slices
1 cup cooked New Zealand mussels; cut into 2 or 3 pieces
1/2 oz butter
1 tblspoon olive oil
1 glass dry white wine
2 tablespoons of grated Parmesan cheese
Place all the vegetable in a large stock pot with the fish stock and water, salt and pepper and bring to boil.
Simmer for 1 hour, strain into another saucepan, leave it to simmer. Stock needs to be hot.
1. Heat the oil in a large pan, Add the garlic and chillies
2. Add the prawns, cook for a few minutes minutes; remove
4. Add the scallops , cook for about 5 minutes; remove.
5. Add the butter, fry the onion, until transparent
5. Add the washed, drained rice (do not soak), stir until each grain is coated with oil and look transluscent.
6. Add the wine, cook until it is absorbed. (I must admit, both Lisa and I had a glass of wine at this point!)
7. Add one ladle of stock at a time, stiring until it is absorbed. Continue to do that until no more liquid can be absorbed, add the seafood, mix
8. Cover and cook for 15 minutes, add the parmesan, give it a good stir and serve.