Seafood Risotto

Heat the oil in a large saucepan and fry the squid, garlic and parsley together very gently for about 8 minutes. Pour over the white wine and cook to burn off the alcohol. Add the prawns and mussels, cover and cook, shaking the pan occasionally, for 6-8 minutes or until the mussel shells have all opened. Remove from the heat and leave to cool. Discard any mussels that do not open. Bring a large saucepan of salted water to the boil, add the rice and parboil for 10 minutes, then drain. Remove all the mussels from their shells, except for about 10 of the prettiest which you can reserve for garnish. Return the mussels to the saucepan and place over a medium heat. Stir in the rice, then season with salt and pepper. Bring to the boil and cook for about 10 minutes, adding the stock a little at a time and stirring constantly, until the rice is cooked and all the stock has been absorbed. Stir in the butter and remove from the heat. Arrange the cooked risotto on a warmed serving platter, garnish with the reserved mussels and serve at once.