Mussel Risotto - cooking recipe

Ingredients

6 cups fish stock
1 tbsp extra virgin olive oil
1 None onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 cups arborio rice
1/2 cup dry white wine
1 pinch saffron
1 lb mussels, scrubbed
1/2 cup frozen peas
1 None tomato, chopped
1 None lemon, zest, juice, plus lemon wedges, to serve
2 tbsp fresh chopped parsley
None None toasted sourdough breadcrumbs, to serve

Preparation

Pour stock into a medium saucepan. Bring to a slow simmer on medium heat and keep warm.
In a large, heavy-based saucepan, heat the oil on medium and saute onion and garlic 3-4 mins, until tender. Add the rice and stir 1 min, to coat well in oil.
Add the wine and saffron to the pan and cook, stirring for 1 min, until wine is absorbed.
Add 5 cups of the hot stock to pan, a ladleful at a time, stirring constantly until the rice is half cooked (this will take around 15 mins).
Add the rest of the stock to pan with the mussels and peas and cook, covered, 4-5 mins, until the mussels open and the rice is creamy with a slight bite. Discard any mussels that do not open.
Remove from the heat and stir in the tomato, lemon zest and juice and parsley. Season to taste and sprinkle with breadcrumbs. Serve with lemon wedges.