Heat the water or stock to just below simmering
In a saucepan heat the olive oil with the garlic & shallots and cook until tender
Add in the parsley and cook for a further 30 seconds, season with salt & pepper.
Add in the rice and stir for 30 seconds
Add in the wine and stir for 30 seconds
Add in the fish and stir
Add in the hot liquid and stir for 30 seconds
Put a lid on and turn the heat down to low for 12 minutes
Take the lid off and add in butter & radicchio and stir
Serve in a bowl with lemon and chilli flakes on the side
Delicious seafood recipes as cooked by Peter Evans at the 2006 Darwin Seafood Festival
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