Seafood Risotto - a risotto with mussels, fennel, spring onion and deep fried ramsons
What you need:
400 g risotto rice
1.5 kg cleaned mussels ( small ones are best for this dish)
juice of 1/2 lemon
grated peel of 1 organic lime or lemon
4 ramsons leaves
sunflower oil for frying the ramsons leaves
1 l of vegetable stock ( in case not enough mussel stock)
0.5 l white wine
50 g of butter
50 g of Parmesan cheese
2 clove garlic
3 spring onions
a little parsley with sprigs
salt and pepper
Rinse the mussels.
Discard mussels that are not closed or do not close when you tap them.
Chop the onion and smash a garlic clove.
Fry the onion and garlic lightly in olive oil in a large pot. Add the peppercorns, parsley sprigs and white wine.
Bring to a boil and pour in the mussels. Cook for about 5 minutes, until the shells opens.
Sift the mussels and save the liquid. It is important you have approx. 1l. of mussel stock now.
Peel out the mussels from the shells, but save 12 in shells for garnish. Unopened mussels are discarded.
Heat up sunflower oil in a small pan till it reaches 180 degrees.
Fry the ramsons leaves for 20 sec and let them dry on a sheet of paper towel
Finely chop an onion, a garlic clove, the fennel and the spring onions.
Saute the onions, fennel, spring onion and garlic in olive oil in a large wok pan.
Add rice and lemon juice.
Add the mussel stock little by little. Stir constantly in the pan. When used up all mussels stock start using water to add liquid to the rice until the mixture has the desired texture and rice is tender.
Season with salt and pepper.
Finally, add the butter and Parmesan cheese, then the mussels and stir carefully. If the risotto feels not to have the right texture to actually "flatten" out on the plates, add a little more butter.
Serve the risotto on large hot plates and sprinkle with a little lime or lemon zest, and garnish with a few mussels in shells and a leave of fried ramsons