1. Heat the fish stock and keep warm at the side of the stove.
2. In a heavy saucepan add the olive oil, onion, garlic, thyme and bay leaf. Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent.
3. Add the rice to the pan and, using a wooden spoon, mix the rice into the onions. You should start to hear the rice crack. Once this happens, add the white wine followed by a ladleful of stock and then the saffron and begin to stir (the secret for a good risotto is lots of steam and lots of stirring). Make sure the rice has fully absorbed the stock before you add another ladle of stock. Continue adding stock until the rice is tender and cooked through.
4. Beat the butter into the rice and add the prawns, mussels and lastly the sliced scallops, peas and herbs. Stir carefully, you’re only looking to warm the seafood and slightly cook the scallops.