RISOTTO WITH FRESH GINGER AND MUSSELS

Preparation Method :

• In a very large saucepan, Fry ginger gently with the sliced garlic and oil until just softened.
• Add mussels, white wine and parsley and mix together thoroughly.
• Cover and steam for 10-15 minutes or until the mussels have all opened, then remove from the heat. Discard any mussels that have not opened.
• When the mussels are cool enough to handle, remove the meat from their shells and reserve.
• Leave a few mussels on the shell to use as a garnish. Strain and reserve the cooking liquid and keep hot.
• Melt half the butter in a large pan and fry the chopped garlic until soft but not browned, then add rice and stir until crackling hot.
• Add the reserved liquid from the mussels and stir. When almost all the liquid has been absorbed, begin adding the stock.
• Add a ladleful at a time stir continuously and only add more when the rice has absorbed the liquid.
• Cook in this way until the rice is tender but firm to the bite, then stir in the reserved shelled mussels and season to taste.
• Remove the pan from heat, stir in the remaining butter and cover. Leave to rest for 5 minutes.
• Then stir again, add a little more stock if required so that the texture of the risotto is not too dry.
• Transfer onto a warmed platter and sprinkle with the chopped coriander. Garnish with the reserved mussels on their shells and serve at once.