Michelin star chef, Shaun Rankin has introduced a new level of fine dining at Grantley Hall. Originally from Yorkshire, Shaun Rankin honed his skills at The Mayfair Hotel in London and attended the Thames Valley University at Slough. Shaun’s love of the sea then took him to the Channel Islands where he spent the majority of his career residing in Jersey. Since then, he has had a great deal of success, gaining his first Michelin star in 2005, and making numerous TV appearances including Masterchef UK.

This seafood risotto recipe is infused with a number of fresh herbs, imparting remarkable flavour into the risotto rice base. Shaun Rankin uses scallops, prawns and mussels to make up the risotto but you can use whatever seafood that is in season and you like. Serve this risotto alongside a salad for a delicious seafood supper.

Ingredients:

• 400g of risotto rice
• 900ml of fish stock
• 2 tbsp of olive oil
• 3 garlic cloves, peeled and crushed
• 1 onion, peeled and finely diced
• 1 sprig of fresh thyme
• 1 bay leaf
• 100ml of white wine
• 1 pinch of saffron
• 100g of cooked prawn, peeled
• 100g of mussels, cooked and shelled
• 4 scallops, sliced
• 75g of peas, cooked
• 1 tbsp of coriander, chopped
• 1 tbsp of tarragon, finely chopped
• 1 tbsp of chervil, chopped
• 1 tbsp of dill, chopped
• 50g of butter
• 50g of Parmesan, grated
• salt
• black pepper, freshly ground

Method:

1. Heat 900ml of fish stock in a pan and keep warm
2. In a heavy saucepan, add the olive oil, onion, garlic, thyme and bay leaf. Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent.
3. Add 400g of risotto rice to the pan and with a wooden spoon, mix the rice into the onions. Once you hear the rice crack, add the white wine followed by a ladleful of stock and then the saffron and begin to stir. Make sure the rice has fully absorbed the stock before you add another ladle. Continue adding stock until the rice is tender and cooked through.
4. Beat the butter into the rice and add the prawns, mussels and lastly – the sliced scallops, peas and herbs. Stir with care, as you want to just warm the seafood and gently cook the scallops.
5. Finish with some grated Parmesan and season with salt and pepper. Divide the risotto between plates or bowls and serve immediately.