Fishermen's Risotto

Risotto
King Prawn
Mussels
Clams
Calamari
Canned Cherry Tomatoes
Garlic
Onion
Shot of White Wine
Parsley
Salt & Pepper
Olive Oil
Chilli

Serving For Two

1. First of all, get a pot big enough to cook the rice in. Obviously the amount of rice depends on how many people you are, but a mug of uncooked risotto is enough for two people as a rough guideline. Put half an onion with some olive oil in the pot at full heat. The big piece of onion will later be taken out, if you cut the onion into smaller pieces they will break down and it will be impossible to fish them out again. 
2. When the onion starts to fry, add the rice. Stir for a minute or so, and when it's dried up, add a shot of white wine (whichever wine you like) and keep stirring. 
3. Then add water (possibly hot already from a kettle) and let boil on a slightly lower heat. Keep adding small amounts of water until the rice is al-dente. Before taking the pot of the heat, remove the large onion.
4. Put the pot aside and let the rice settle. As the rice is a little hard, it will soften a little in the heat and therefore be perfectly cooked for later.
5. Get a new pan (which will later be big enough for the sauce and rice to mix) and put a finely chopped glove of garlic with some olive oil and ideally fresh chilli. Put the pan on full heat.
6. When the garlic starts to fry, throw in all your seafood. Make sure the garlic doesn't burn as it will ruin the taste of the dish.
7. When the king prawns turn pink on either side, add a shot of white wine. Let that evaporate and merge well with the other ingredients. 
8. Add half a tin of canned cherry tomatoes, a pinch of salt and pepper and then add several glasses of water, enough to allow the fish to cook in it. Put a lid on the pan and turn the heat down slightly.
9. When the mussels and clams have opened and the calamari is white, they are cooked, so put them in another pan with a lid on them to stop them cooling down.
10. Add the rice to the sauce left from the fish, add any water if its too dry, and put a lid on the pan. Turn the heat up again and let the rice cook fully. 
11. Dish up the seafood and when the rice is to your liking, also add it to the plate.
12. Add a sprinkle of finely chopped parsley for decoration and taste.

Enjoy!