add the olive oil and 15g butter to a large frying pan and heat

add the garlic and the shallots and sauté over a medium heat until soft

add the rice and cook until the rice starts toasting

add the chilli flakes

add the stock one ladle at a time stirring occasionally and keeping the risotto simmering

do not add the next ladle until all the stock has been absorbed

when you have one ladle of stock left, add the seafood and the stock and stir until the seafood is warmed through

stir in the pecorino until it melts and then add the rocket

give it one more stir and take off the heat

season with the pepper and add the rest of the butter

stir until the butter has melted and serve straight away