mussel and prawn risottoby Steve Edwards |
| Preperation time: 20 mins Cooking time: 30 mins Serves: 4 |
| Recipe Ingredients |
| 500g cooked mussels in garlic butter
sauce; 300g shell-on cooked tiger prawns; 300g arborio risotto rice; 3 rashers smoked back bacon, chopped; 2 shallots, chopped; 150g sundried tomatoes, chopped; 600ml hot vegetable stock; 200ml dry white wine; 50g unsalted butter; pinch of saffron; 2 tbsp choppped fresh parsley. |
| Recipe Method |
| Remove the shells from the prawns and add them
to the hot stock along with the saffron. Set aside. Cook the mussels in garlic butter according to packet instructions until shells open. Meanwhile melt the butter in a pan and gently cook the shallots and bacon for 5 minutes. Add the tomatoes and rice. Stir until the rice grains are coated in the butter. Add the wine, bring to the boil and cook until all the wine has been absorbed. Add the garlic butter sauce from the cooked mussels to the stock. Remove the meat from the mussels. Discard any remaining closed. Remove the prawn shells from the stock. Add the stock, a bit at a time, to the rice, allowing the stock to be absorbed each time. Continue until the rice is tender. Add the cooked mussels and prawns. Allow to heat through. Garnish with parsley to serve. |
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