- 6 Banana shallots, skinned and finely diced
- 2 Plump cloves of very fresh garlic, finely chopped
- 1 Finely diced red chilli
- Zest of 2 lemons
- 350g Arborio rice
- 50g Butter
- 50ml Olive oil
- 2tsps of sweet pimentón/paprika
- 100g Washed chopped kale
- 150ml Dry white wine
- 750ml Chicken stock
- 800g live rope-grown mussels
- 400g cockles or clams
- 1 bay leaf
- 3 sprigs of thyme
- Cold-pressed rapeseed oil or olive oil
Pimentón, lemon and chilli risotto with mussels, cockles and kale
Barry Bryson
27th February 2017
Pimentón, lemon and chilli risotto with mussels, cockles and kale
Mussels should be alive when you cook them and can be roasted, steamed, smoked, boiled, roasted, barbequed or pan-fried - Why not give the following Pimentón, lemon and chilli risotto with mussels, cockles and kale recipe a try yourself? A really quite simple, but satisfying dish. The smoky sweet Pimentón flavour of the risotto balances with the slight chilli and lemon hit, making it a perfect foil for plump steamed mussels.
Ingredients
Method
In a medium pan slowly melt the butter and olive oil together. Once hot, add the shallots and reduce the heat. Cook gently for a few minutes until translucent. Avoid colouring them by keeping the heat low.
Add the garlic and chilli and cook for a few more minutes, stirring.
Add the pimentón and gently cook through for a minute.
Add the rice and after a minute, add the wine letting it reduce for another minute or two.
Add the lemon zest.
Gradually add the stock and stir, allowing it to reduce gradually.
After about ten minutes, turn the heat off and set aside. The rice will be undercooked and you will have stock left over.
Whilst the flavours develop, wash and prepare your shellfish.
Using a small two-section steamer pan, place a litre of cold water in the bottom with a bay leaf and a spring of thyme and heat until simmering.
Continue cooking the risotto for another five minutes by adding the remaining stock. Add the kale and cook for another two to three minutes.
Meanwhile, place your mussels and cockles into the steamer sections and place over the simmering pan of water with the lid on. After three minutes the shells will have steamed open.
Plate up the risotto first and top with the shellfish. Season and garnish with rapeseed oil and a sprig of thyme.
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