Elegant Mussels Risotto: a seafood lover's dream. With this hands-on recipe that yields exceptional results, patience is key, even for someone like me! I’ve kept it simple with mussels and prawns, leaving flexibility for you to add your favourite seafood to the mix. What sets this recipe apart is its efficiency – while attending to the risotto, you'll have ample time to prepare the seafood. All my recipes are tried and tested for that perfect balance of flavour and texture every time! Remember to always consider your guests' allergies, especially regarding shellfish.
Ingredients
In risotto pan:
• 40ml Extra Virgin Olive Oil (Evoo)
• 1 Shallot, approx. 40g when diced
• 1 Garlic clove, minced
• 1 Garlic clove, minced
• 1.5 cups Arborio rice
• 1 glass Pinot Grigio white wine (150ml)
• 3.5 cups Chicken broth
• Pinch of Saffron threads
• 1/4 tsp Cracked pepper
• 1/2 tsp Fantasea-salt
• 1/2 cup Mussels liquid (strained)
• 60g Parmesan, extra sharp flavour and freshly grated (about three-quarters of a cup)
In a separate frying pan:
• 100g Grape tomatoes, kept whole
• 12 Prawns cutlets, peeled, keep tails on (approx. 200g)
• 1kg Mussels, cleaned and debearded, and use the liquid from the package
• 1/2 Lemon, cut into wedges
When serving, add 3 each to the bowls:
• Parmesan shavings, x12 (approx. 15g)
• Mussels within their shell, x12 total
Instructions
1. Start by preparing the seafood. Set aside the mussels liquid, then scrub and debeard the mussels, peel and devein the prawn cutlets, then rinse all under cold water.
2. Begin by heating the broth in a saucepan.
3. In the risotto pan, heat the Evoo over medium heat. Add the shallot and sauté until translucent, then add the minced garlic.
4. Stir in the Arborio rice and cook for a few minutes until lightly toasted.
5. Pour in the wine and stir until absorbed.
6. Add one ladleful at a time of broth, stirring regularly and allowing each addition to be absorbed before adding more.
7. Next, add the seasonings: saffron, cracked pepper, and Fantasea-salt.
8. Meanwhile, in a separate frying pan, blister the grape tomatoes until they start to burst. Remove and set aside.
9. In the same frying pan, add the prawns and cook until they turn pink and opaque. Remove and set aside.
10. Steam the mussels in the frying pan with lemon wedges until they open. Discard any mussels that do not open.
11. Remove the mussel meat from the shells, leaving aside 12 in their shells.
12. Continuing with the risotto, stir in the strained mussel liquid.
13. Once the rice is almost cooked, mix in the freshly grated Parmesan until melted and creamy.
14. Finally, incorporate the pre-cooked tomatoes and prawns.
15. To serve, ladle the risotto evenly into 4 bowls and top each with Parmesan shavings and mussels in their shells.
