Thu, May 24 2012

mussel & clam risotto

Mussels are special things,” says Jamie. “When they’re fresh, all you have to do is pull the beards off of them and steam them gently until they open. Don’t be one of those fussy Brits that doesn’t eat them because, once upon a time somewhere one of your mates got food poisoning from them. If
Ingredients
• 1.5 litres chicken or vegetable stock • A handful of dried morels, soaked in a little hot water Olive oil • 1 onion, peeled and finely chopped • 1 fresh red chilli, deseeded and finely chopped • 4 garlic cloves, peeled and finely sliced • A head of fennel, trimmed and finely chopped, leafy tops reserved • 2 sticks of celery, trimmed and finely chopped • A small bunch of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped • 700g risotto rice • 200ml white wine • 1 x 400g tin good quality plum tomatoes • 1kg in total of mussels and clams • Zest and juice of 2 lemon • A little parmesan, to serve
Nutrition Information
Serving Size 1 (416g) Recipe makes 4 servings Calories 511 Calories from Fat 74 (14%) Amount Per Serving %DV Total Fat 8.2g 12% Saturated Fat 4.5g 22% Monounsaturated Fat 2.1g Polyunsaturated Fat 0.5g Trans Fat 0.0g Cholesterol 38mg 12% Sodium 917mg 38% Potassium 470mg 13% Total Carbohydrate 89.8g 29% Dietary Fiber 3.1g 12% Sugars 8.3g Protein 12.3g 24%
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1 In a large pan bring your chicken stock to a simmer and add your morels.

2 Heat a high-sided thick-bottomed saucepan on a medium heat, pour in a good splash of oil and add the onion, chilli, garlic, fennel, celery and the parsley stalks. Cook gently for 10 minutes making sure it doesn't colour too much. Add the rice and turn up the heat. Stir for a minute or so, then stir in the wine and allow it to bubble and cook away while you’re stirring it. Add the tin of tomatoes, keep stirring and, after a minute, add a ladle at a time of the stock. (Risotto is all about the stirring, you never want to add so much liquid that its soupy – you want a thick texture to cause the starch to come out of the rice and make it creamy.) Stir in, ladle, stir in, ladle and stir, getting into all the corners. Risotto usually takes about 18 minutes. When it has been cooking for about 14 minutes, put in the mussels and clams, and stir every minute until the clams and mussels have opened and the rice has aborbed all the liquid and flavour. When the rice is cooked, add more chicken stock or a little water to make it a little more delicate and oozy and lovely. Roughly chop any remaning morels and add them to the risotto. Correct the seasoning if needed, squeeze in lemon juice and serve scattered with parsley, fennel tops and parmesan, if using.

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