large pinch of saffron threads 2 tbsp sunflowewr oil 2 oz butter 1 lb chicken breast large onion 2 large cloves garlic 1 red pepper deseeded and chopped 1 green pepper deseeded and chopped 1 lb risotto rice 3/4 pt white wine 2 tbsp chopped parsley 2 large bayleafs 1.5-1.75 pt fish stock 1.5 lb mixed shellfish 4 oz petit pois salt and pepper dash
Soak the saffron threads in 1/4 pt of boiling water. Heat oil and butter together in a large pan, slice the chicken and cook for 5 mins. Remove chicken and fry off onion, crushed garlic and peppers. Add the risotto rice and cook for 2 mins. Stir in saffron liquid, white wine, bayleafs and parsley. Allow to simmer gently over a low heat, stirring ocassionally until all of the liquid has been absorbed. Return the cooked chicken to the pan and add .5 pt of fish stock and simmer gently until liquid has been absorbed. Stir in another .5 pt of fish stock and simmer gently, until all liquid has gone. Stir in shellfish, petit pois and seasoning and another .5 pt of stock. Continue to simmer gently until liquid has gone and the rice is cooked through. Add more liquid if required. Once the rice is creamy, serve and garnish with fresh herbs.