Risotto a bit like a roux,once you start it you can't stop.
I am ready to go .
I put all the shells in a pan with garlic,dried chilli,EVO, butter,CBP,lemon zest. Cooked them until coloured,crushed heads with potato masher then gave a big slug of vermouth,bubbled that then added some white wine & some fish stock. Cooked that off for a bit then strained it all back into fish stock.
I have fried chopped red onion in EVO & butter.
Now its clear the decks so I can start risotto.I benched the mussels,I picked over the fish heads got a fair bit more meat so its fish & prawn.