Mussel and saffron risotto with kale crisps

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Matt Tebbutt
From 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
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