Mussel Risotto

Name: Mussel Risotto
Ingredients: 6 cups fish stock; 1 tbsp extra virgin olive oil; 1 None onion, peeled and finely chopped; 2 cloves garlic, peeled and crushed; 2 cups arborio rice; 1/2 cup dry white wine; 1 pinch saffron; 1 lb mussels, scrubbed; 1/2 cup frozen peas; 1 None tomato, chopped; 1 None lemon, zest, juice, plus lemon wedges, to serve; 2 tbsp fresh chopped parsley; None None toasted sourdough breadcrumbs, to serve

13 ingredients

6 steps

Ingredients

6 cups fish stock
1 tbsp extra virgin olive oil
1 None onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 cups arborio rice
1/2 cup dry white wine
1 pinch saffron
1 lb mussels, scrubbed
1/2 cup frozen peas
1 None tomato, chopped
1 None lemon, zest, juice, plus lemon wedges, to serve
2 tbsp fresh chopped parsley
None None toasted sourdough breadcrumbs, to serve

Directions

1

Pour stock into a medium saucepan. Bring to a slow simmer on medium heat and keep warm.
2

In a large, heavy-based saucepan, heat the oil on medium and saute onion and garlic 3-4 mins, until tender. Add the rice and stir 1 min, to coat well in oil.
3

Add the wine and saffron to the pan and cook, stirring for 1 min, until wine is absorbed.
4

Add 5 cups of the hot stock to pan, a ladleful at a time, stirring constantly until the rice is half cooked (this will take around 15 mins).
5

Add the rest of the stock to pan with the mussels and peas and cook, covered, 4-5 mins, until the mussels open and the rice is creamy with a slight bite. Discard any mussels that do not open.
6

Remove from the heat and stir in the tomato, lemon zest and juice and parsley. Season to taste and sprinkle with breadcrumbs. Serve with lemon wedges.