Risotto Marinara

Serves 4

-          600g seafood/good quality marinara mix

-          500 gm Calasparra or Arborio rice

-          1.5 litres (6 cups) good quality fish stock

-          fennel bulb, thinly sliced, fronds and trimmings reserved separately

-          60 ml (¼ cup) olive oil

-          Spanish onion, thinly sliced

-          garlic cloves, finely chopped

-          250 ml (1 cup) tomato passata

-          200 ml   dry white wine

-          200 gm mixed small tomatoes, halved

-          Finely  grated rind and juice of ½ a small lemon

-          To serve:  lemon wedges

1.       Heat oil in a large casserole over medium-high heat, add fennel bulb, onion, garlic, and sauté until tender (3-4 minutes).

2.       Add rice, stir to coat in oil, then add tomato passata, wine, tomato and 250ml stock and stir frequently until liquid is absorbed (5-6 minutes).

3.       Add enough stock to cover, stirring frequently until liquid is absorbed before adding more, until rice is al dente and liquid thickens to a brothy sauce (30-35 minutes; there may be a little stock remaining).

4.       Add seafood, stir until just cooked through (2-3 minutes), remove from heat.

5.       Stir in lemon rind and juice, scatter with reserved fennel fronds and serve hot with lemon wedges