King Seafood Risotto. Stockpot: basic trio of white onions, carrots and celery. Prawn heads, mussels and sweet clam juice. Just about this time I wished there was some good whole bream or salmon head that I could throw inside. This 2 hour long stockpot was then used to bathe some toasted Italian arborio rice. This is the part where you need to show some serious TLC. When all that strong seafood flavour from the stockpot has been savoured by the rice, on a separate pan, squid rings and the main course, the epic king prawns are sautéed with minced garlic, before tossing it all up in this risotto. Parsley, fresh parmesan, and lemon zest. Touch of cream and black pepper. This is by far the most epic meal I've cooked. The King Seafood Risotto, I call this mammoth. #foodporn