risotto

Risotto Stuffed Squid:  15 prawns, L2, peeled and chopped small  15 mussels, cooked and chopped  Butter / oil  500 g frozen Surgital Risotto  Shellfish stock  2 tablespoons chopped parsley  Fry the prawns and mussels in a little butter and oil until just cooked.  Add the risotto and stock and cook until the risotto is al dente, about 8