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.