Saffron Mussel & White Wine Risotto

Ingredients

• 320 g arborio risotto rice
• 800 g fresh mussels
• 200 ml dry white wine
• 1000 ml fish stock
• 1 tsp saffron strands
• 3 shallots
• 2 garlic cloves
• 40 g unsalted butter
• 15 g fresh flat-leaf parsley

Method

1. 1

   Steep the saffron in 3 tablespoons of warm water. Heat the fish stock in a saucepan and keep it at a gentle simmer.

2. 2

   Scrub and debeard the mussels, discarding any that remain open when tapped. Steam them in a covered pan with half the wine for 4 minutes. Remove the mussel meat and reserve the cooking liquor, straining it through a fine sieve.

3. 3

   Melt half the butter in a heavy-based pan. Soften the shallots and garlic for 3 minutes. Add the rice and stir for 2 minutes until glossy.

4. 4

   Pour in the remaining wine and stir until absorbed. Add the strained mussel liquor and saffron water.

5. 5

   Add the warm stock a ladleful at a time, stirring constantly and allowing each addition to absorb before adding the next, for about 18 minutes.

6. 6

   Stir in the remaining butter and mussel meat. Rest for 2 minutes, scatter with parsley and serve.