Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the risotto
- 1kg/2lb 4oz mussels, scrubbed clean, discard any that don’t close when tapped gently
- 100ml/3½fl oz white wine
- pinch saffron, mixed with 1 tbsp hot water
- 1 leek, sliced into rounds
- 1 garlic clove, roughly chopped
- 2 sprigs fresh thyme
- 1 bay leaf
- 75g/2½oz unsalted butter, plus 2 tbsp for frying
- 1 onion, roughly chopped
- 200g/7oz arborio rice
- 500ml/18fl oz fish stock, warmed
- 150g/5½oz Parmesan, grated
- 1 lemon, juice only
For the kale crisps
- 2 tbsp vegetable oil
- 50g/1¾oz kale
- 2 sheets nori, crushed
- pinch salt
- pinch light brown sugar
- 1 lemon, zest only
Method
To make the risotto, heat a large saucepan with a lid and add the mussels, wine, saffron, leek, garlic, thyme and bay and cook until the mussels have opened. This will take 2-4 minutes, depending on the size of the mussels. Drain and reserve the liquor. Remove the mussels from the shells and set aside.
Heat a large frying pan over a medium heat and add 2 tablespoons of butter and the onion for 3-4 minutes. Add the rice and stir to coat in the butter and onions. Add the wine and reduce by half. Gradually add the stock a ladle at a time and continually stir until all the stock has been added and the rice is cooked but has a bite to it.
Stir in the mussel liquor and mussels with the cheese, remaining butter and lemon juice.
To make the kale crisps, heat the oil in a frying pan and add the kale. Cook over a high heat until crispy and remove from the heat. Place in a bowl and add the crushed nori, salt, sugar and lemon zest.
Spoon the risotto into a serving bowl, remove the thyme springs and garnish with the kale.