- 1 kilogram mussels (cleaned)
- 200 milliliters dry white wine
- 600 milliliters fish stock (home-made or from a carton)
- 3 tablespoons extra-virgin olive oil
- 750 grams unsalted butter
- 1 onion
- 2 garlic cloves (finely chopped)
- 1 fresh root ginger (2 1/2 cm pie, peeled and finely grated)
- 1 red chilli (seeded and finely chopped)
- 350 grams arborio rice
- 1 tablespoon warm water
- 225 grams squid (cleaned and sliced)
- 225 grams Dublin Bay prawns (or Uncooked peeled tiger)
- 2 plum tomatoes (seeded and diced)
- 2 tablespoons fresh basil (Chopped, and flat-leaf parsley)
- freshly ground black pepper
- 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 saute 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.