Mussel & Saffron Risotto

By WLR's Food Information Executive, Laurence Beeken

Ingredients

For the Mussels

• 2 tbsp unsalted butter
• ½ onion, finely chopped
  2 bay leaves
• 2 sprigs fresh thyme
• 1.5kg/3lb 5oz mussels, washed and beards removed
• 100ml/3½fl oz dry white wine
• Small bunch fresh flat-leaf parsley leaves, roughly chopped

For the Risotto

• Knob of unsalted butter
• ½ onion, finely chopped
• 1 garlic clove, finely chopped
• 200g/7oz Carnaroli or Arborio risotto rice
• 2 bay leaves, torn in half
• Pinch saffron strands, ground in a mortar and pestle
• Salt and freshly ground black pepper
• 300ml/10½fl oz water
• Pinch cayenne pepper
  100ml/3½fl oz dry white wine
• 200ml/7fl oz reserved mussel cooking juices
• Handful pak choi, roughly chopped
• 80g/3oz peas, frozen or fresh
• Handful baby spinach
• Handful rocket leaves
• 50g/2oz parmesan cheese, finely grated

Method

1. For the mussels, melt one tablespoon of the butter in a pan and sweat the onion, bay leaves and thyme for 1-2 minutes. Add the mussels and white wine, then cover with a lid and cook for 3-4 minutes, or until the mussels have opened. Discard any that have not opened.
2. Drain the mussels through a sieve, reserving the cooking liquor. Extract the mussels and discard the shells, returning the mussels to the pan. Separate 200ml/7fl oz of the cooking liquor for the risotto and pour the remaining liquor over the mussels.
3. For the risotto, heat the butter in a large, heavy-based pan over a low heat. Add the onion and garlic and fry for 2-3 minutes, or until softened.
4. Add the rice, bay leaves and saffron and continue to cook over a medium heat for 2-3 minutes. Season lightly with salt and freshly ground black pepper, then add the white wine and 100ml/3½fl oz of the mussel cooking liquor. Stir until the rice has absorbed the liquid, then pour in the remaining mussel liquor and stir until absorbed. Repeat with the water, adding a third at a time, stirring all the while. The whole process should take 30-35 minutes, and the risotto should be creamy and each grain still slightly al dente.
5. Warm the reserved mussels in their residual juices for one minute, then stir in the remaining butter and the chopped parsley.
6. Stir all the vegetables into the risotto, cook for 1-2 minutes, or until the greens are wilted, then add the grated parmesan and finish by adding the mussels. Season, to taste, with salt and freshly ground black pepper.
7. Spoon the risotto into four serving bowls and serve.