Shellfish Risotto



  • 1 kilogram mussels (cleaned)
  • 200 milliliters dry white wine
  • 600 milliliters fish stock (home-made or from a carton)
  • 3 tablespoons extra-virgin olive oil
  • 750 grams unsalted butter
  • 1 onion
  • 2 garlic cloves (finely chopped)
  • 1 fresh root ginger (2 1/2 cm pie, peeled and finely grated)
  • 1 red chilli (seeded and finely chopped)
  • 350 grams arborio rice
  • 1 tablespoon warm water
  • 225 grams squid (cleaned and sliced)
  • 225 grams Dublin Bay prawns (or Uncooked peeled tiger)
  • 2 plum tomatoes (seeded and diced)
  • 2 tablespoons fresh basil (Chopped, and flat-leaf parsley)
  • salt
  • freshly ground black pepper
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    1. Place the mussels in a pan with 50ml/2fl oz of the wine. Cover tightly and cook over a high heat for a few minutes, shaking occasionally, until they have opened - discard any that do not. Strain through a sieve. Remove the meat from mussels and reserve. Place the stock in a pan and pour in the cooking liquor, leaving behind any grit - you should have 300ml/half pint in total. Bring to a gentle simmer.
    2. Heat two tablespoons of the oil and 25g/1oz of the butter in a saute pan.
    3. Add the onion, garlic, ginger and chilli and cook for about 5 minutes until softened but not browned. Stir in the rice and cook for a few minutes until nutty and perfumed. Add the remaining wine and allow to bubble away, stirring. Add a ladleful of the stock and cook gently, stirring, until absorbed.
    4. Continue to add stock in this way, adding the saffron mixture after about 10 minutes - the whole process takes 20-25 minutes until the rice is tender but 'al dente'. Heat the remaining tablespoon of oil in a wok. Add the squid and prawns and stir-fry for 1-2 minutes, then add the tomatoes, herbs and reserved mussel meat, toss together and remove from the heat. About 2 minutes before the risotto is cooked fold in the shellfish mixture and then fold in the remaining butter, stirring until emulsified. Serve at once.
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