Sweat 2/3 of the onion in some olive oil for 10 minutes, but don’t colour. Stir in the garlic and add the rice and stir until coated. Pour in half of the white wine, stirring until the wine has evaporated. Add the stock, little by little stirring constantly to prevent the rice from sticking.
In a separate pan sweat off the remaining onion, add the white wine and mussels and place a lid on the pan. Steam for a few minutes until the shells have opened. Discard any that do not open. Drain in a colander and keep the juices. Pick the meat from the shellfish, using a pin.
Add the pinch of saffron to the risotto and stir in the squid and scallops for 30 seconds or so followed by the chunks of the lobster meat, mussels and a little of their cooking liquor.
Taste, season and serve.
Recipe courtesy of Matt Tebbutt