• Heat the fish stock in a pan and keep warm.
• In a heavy saucepan, add the olive oil, butter, shallots and garlic and the saffron.
• Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent
• Add the rice to the pan and with a wooden spoon, mix the rice into the shallots.
• 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.
• Add the prawns, the clams, Cod cheeks. Stir with care, as you want to just reheat the seafood.
• Fold the grated Parmesan toward the end of the cooking process.
• Serve immediately with the shaved Parmesan, the Atsina Cress, Blinq Blossom and Apple Blossom.