Ingredients:

* 12 fresh Pacific Oysters
* 150g Trevally fillets
* 8 raw prawns
* 1.75lts chicken stock
* 100mls olive oil
* 2 onions, finely chopped
* 2 cloves garlic, finely chopped
* 1 celery stick finely chopped
* 440g (2cups) aborio rice
* 2 tablespoons chopped fresh parsley
* 2 tablespoons chopped parengo
* 2 tablespoons grated Pamesan
* Salt and Pepper
* Bag of ice

Wash oysters – Carefully shuck open the oysters using a blunt pointed knife and gloves.

Cut the hinge and remove oyster, place into a bowl.

Cut the fish into small cubes. Peel and devein the prawns leaving the tails intact.

Place the seafood in a bowl, gladwrap and place onto ice to keep chilled

Pour the stock into a saucepan and bring to the boil, then reduce the heat until gently simmering.

Add oil to a large saucepan and heat over medium heat. Cook the onion, garlic, celery and parengo for 2 minutes.

Add 2 tablespoons of water and cover to soften the vegetables.

Add the rice, cover and cook for 3 minutes then gradually add the ½ cup of hot stock stirring constantly over low heat until all the stock has been absorbed.

Repeat the process adding another ½ cup of stock and stir till rice is just tender.

Add the oysters, fish and prawns add the remaining stock to the rice. Stir and cook for 5-10minutes, or until the seafood is just cooked and the rice is tender and creamy.

Remove from the heat, cover and set aside for 5 minutes. Stir in the parsley and parmesan through the risotto, season well with salt and pepper.

Serve immediately.