Mussel meat & leek risotto
TOPPED WITH PRAWNS
Heat the olive oil and butter in a saucepan and fry the onions and leeks gently until they are soft – don’t burn! When translucent, add the garlic and rice, and stir to coat the rice in butter. Add ⅓ each of the stock and wine, stirring constantly. Simmer until almost all the liquid has been absorbed.
Repeat until all the stock and wine have all been used and the rice is tender. Cooking time should be 35 – 40 minutes. Stir in the parmesan cheese, mussel meat and prawn meat. Add the cream and warm the mussels and prawns through, stir in the herbs. Season with salt and pepper and serve.
Serve with a huge green salad.
Tip: Keep the stock hot at all times.