Mussel Risotto
Serves 4
Cooking time: 40 minutes
Ingredients
-
1kg mussels, scrubbed and de-bearded
-
100ml white wine
-
150ml cold water
-
2 tablesp. extra virgin olive oil, plus extra for serving
-
1 small fennel bulb, trimmed and finely chopped
-
1 medium onion, finely chopped
-
300g carnaroli/Arborio/risotto rice
-
3 garlic cloves, peeled and chopped
-
A large pinch saffron strands, soaked in 1 tablesp. boiling water
-
Salt and freshly ground black pepper
-
25g butter
-
1 tablesp. dill roughly chopped (reserve a few fronds to garnish)
​
NOTE:
To create a creamy risotto, it is important to use the correct rice. Carnaroli, Arborio or Risotto Rice.
To Serve
- A lightly dressed green salad
To Cook
Place the wine and 150ml cold water in a large saucepan and bring to the boil. Add the mussels, cover and cook for 4 to 5 minutes, shaking the saucepan a few times until the mussels have opened. Drain the mussels and reserve the cooking liquid. Discard any mussels that have not opened.
​
Remove most of the mussels from their shells, reserving about 20 in their shells for the top of the cooked dish.
Meanwhile, heat the oil in a heavy-based saucepan over a medium heat. Add the fennel and onion and cook for 5 minutes until softened but not browned. Add the rice to the onion and fennel mixture and stir to coat with oil. Add the garlic and saffron and stir well.
​
Measure the reserved cooking liquid and add enough water to bring it up to 900mls. Start adding the liquid, a little at a time, while stirring all the time. Wait until each addition of liquid has evaporated before adding more. Keep going until all but a spoonful remains. Season to taste, then turn off the heat. Add the mussels and butter, stir, then cover with a lid for 5 minutes. Add the remaining tablespoon of cooking liquid, leaving any grit behind and fold in the chopped dill.
​
Serving Suggestions
Divide the mussel risotto among 4 warmed bowls and top with the reserved mussels in their shells. Garnish with a few extra fronds of dill. Serve with a green salad.
Nutritional Analysis per Serving
Protein: 15g
Carbohydrates: 59g
Fat: 23g
Iron: 4.2mg
Energy: 462kcal