Mussel and Pea Risotto
Cook Time 45 minutes
Servings 4
Ingredients
1kg black mussels, debearded and cleaned
250ml white wine
2 fresh bay leaf
2 tbsp extra virgin olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 cup carnaroli or arborio rice
3 tbsp passata
¾ cup baby frozen peas
25g butter
1 handful of freshly grated parmesan
Salt and pepper
Method
Heat a pot over a high heat and add the mussels, bay leaf and wine and 2 cups of water. Put the lid on and cook for a minute then give the pot a shake. Once the mussels are open, take off the heat. Remove meat from mussel shells and reserve. Strain liquid into a pot, you will need 800ml of this mussel stock. If you don’t have enough, simply add more water. Keep warm on the stovetop.
For the risotto, heat oil in a large frying pan over medium heat. Add onion, garlic and sweat for about 2 - 3 minutes before adding the rice and stirring for about 2 minutes. Add the passata and cook for a further minute, coating all the rice. Now add half a cup of stock and bring to a simmer and stir until the stock has been absorbed. Keep adding more stock, little-by-little reserve the last half cup. This part should take 12 - 15 minutes, until just al dente.
Add the peas and the last bit of stock along with the mussel meat and cook for a few minutes. Remove the risotto from the heat and stir in the cheese and remaining butter. Portion risotto onto plates and serve.