INGREDIENTS

INSTRUCTIONS

Place the mussels in a pan with 50ml/2fl oz of the wine. Cover tightly and
cook over a high heat for a few minutes, shaking occasionally, until they
have opened - discard any that do not. Strain through a sieve. Remove the
meat from mussels and reserve. Place the stock in a pan and pour in the
cooking liquor, leaving behind any grit - you should have 300ml/half pint
in total. Bring to a gentle simmer.
Heat two tablespoons of the oil and 25g/1oz of the butter in a saut. pan.
Add the onion, garlic, ginger and chilli and cook for about 5 minutes until
softened but not browned. Stir in the rice and cook for a few minutes until
nutty and perfumed. Add the remaining wine and allow to bubble away,
stirring. Add a ladleful of the stock and cook gently, stirring, until
absorbed.
Continue to add stock in this way, adding the saffron mixture after about
10 minutes - the whole process takes 20-25 minutes until the rice is tender
but 'al dente'. Heat the remaining tablespoon of oil in a wok. Add the
squid and prawns and stir-fry for 1-2 minutes, then add the tomatoes, herbs
and reserved mussel meat, toss together and remove from the heat. About 2
minutes before the risotto is cooked fold in the shellfish mixture and then
fold in the remaining butter, stirring until emulsified. Serve at once.
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