Ask the Butcher with Dan Klink - Crispy Prosciutto and Seafood Risotto

1. Dice your onion, chilli and garlic and place in a small bowl.

2. Cut prosciutto into cubes and put to one side.

3. Cut scallops into quarters, remove tails from prawns and slice squid tubes into 1cm strips, keep squid separate from other seafood because it has a slightly different cooking method.

4. In a small pot heat fish stock with the juice of lemon/limes.

5. Heat a wok or large pot on stove with 2 tbsp olive oil. Once nice and hot add prosciutto and mix around, it won’t take long to crisp up so keep a good eye on it, about 2 minutes should do. Sit to one side.

6. Add scallops to the wok once they are just colouring add prawns and give them both just a few minutes. You’re not trying to cook them all the way through just brown a little and get a bit of heat into them. When done sit to one side.

7. Add 1 tbsp olive oil to wok and throw in onion, chilli and garlic. Brown off. Now add rice and 2 cups of fish stock.

8. Add squid tubes to remaining fish stock in small pot.

9. Once the stock has reduced in the wok add the rest of it one cup at a time. It can be a slow process but it helps the risotto from getting too gluggy.

10. When adding your last cup of stock add all the seafood in as well, this will finish off the cooking process and give a lovely flavour to the risotto.

11. Garnish with the prosciutto.