You will need 3 pans. A large wide pan for the Risotto. A pan for your stock and a frying pan for the Scallops and Chorizo.

Melt butter in risotto pan with a little olive oil and a dash of water over a low heat.

Add onion and celery and cook over low heat until soft.

Add rice to pan and stir gently for a minute. Then add wine.

When rice has soaked the wine turn up heat to medium and start adding stock a ladle at a time. Add more when rice has soaked in stock. Repeat this until you have used two thirds of stock.

When you have one third stock left add a little olive oil to frying pan and add Scallops. Cook over a medium heat until brown both sides.

While Scallops are cooking add Prawns and Peas to risotto. Keep adding stock. If you run out you can use boiling water.

When Scallops are ready remove from pan and set aside and add Chorizo. Cook for about three minutes turning occasionally.

When Chorizo is ready add to risotto with Scallops.

When risotto has an oozy texture remove from heat stir in basil and add zest of lemon and squeeze in juice of half the lemon.

Season to taste and pour over a dash of olive oil. Give it a stir and cover for a couple of minutes.

Serve with a glass or two of leftover wine. Enjoy.