Seafood risotto

• Prepare the fumet.
• Boil the peas.
• Reduce the cream.
• Chop the vegetables, garlic and onion into brunoise.
• Dice the sweet pepper.
• Wash the clams and put them into salted water until they are clean of sand.

For the risotto:

• Gently fry the vegetables until soft, add the rice and sauté.
• Cover with the fumet.
• Add the clams, the mussels, the peppers and the cooked peas.
• Let boil and add salt.
• Bake in the oven for 15 minutes.
• Remove from the oven and add ¼ litre of reduced cream for every kilo of rice, stir and leave to stand.
• Allow to stand covered for 5 or 10 minutes and sprinkle with parsley.