In a heavy bottomed saucepan, cover the base with olive oil and melt half of the butter, add the onion and celery and fry until soft and somewhat transparent.
Add the rice and continue to cook until the rice turns almost opaque.
Add the potato cubes and then the wine and allow the alcohol to completely evaporate before adding the hot stock ladle by ladle. Ladle and stir for almost 15 minutes.
Add the prawn and squid pieces, continue to cook for 5 minutes, and then add Lee Kum Kee (Professional) Gluten Free Oyster Sauce , the rice will then be soft but with a slight bite ‘al dente’, take it further if you like.
Add the butter and parsley and stir well. Season the risotto now with salt and pepper and serve a drizzle of olive oil over the top.