Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 kilograms | Mussels; cleaned |
| 200 millilitres | Dry white wine |
| 600 millilitres | Fish stock; (home-made or from a |
| \N \N | ; carton) |
| 3 tablespoons | Extra virgin olive oil |
| 750 grams | Chilled unsalted butter; diced 1 onion, |
| \N \N | ; finely chopped |
| 2 \N | Garlic cloves; finely chopped |
| 1 \N | 2 1/2 cm pie fresh root ginger; peeled and finely |
| \N \N | ; grated |
| 1 \N | Red chilli; seeded and finely |
| \N \N | ; chopped |
| 350 grams | Arborio rice or other rice suitable for |
| \N \N | ; risotto |
| 1 pinch | Saffron stamens; soaked in 1 tbsp |
| \N \N | ; warm water |
| 225 grams | Squid; cleaned and sliced |
| 225 grams | Uncooked peeled tiger or Dublin Bay |
| \N \N | ; prawns |
| 2 \N | Plum tomatoes; seeded and diced |
| 2 tablespoons | Chopped fresh basil and flat-leaf |
| \N \N | ; parsley |
| \N \N | Salt and freshly ground black pepper |
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.
Heat two tablespoons of the oil and 25g/1oz of the butter in a saut‚ pan.
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.
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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