Pimentón, Lemon and Chilli Risotto with Mussels, Cockles and Kale by Barry Bryson
Barry Bryson is one of Scotland’s foremost private chefs.
He has catered for a diverse range of events, venues and parties and specialises in using the very best fresh seasonal produce. In this recipe, don’t let what looks like a fairly long list of ingredients put you off, as it’s fast, easy and satisfying. The smoky sweet flavour of the risotto balances with the slight chilli and citrus hit, making it a perfect foil for plump steamed mussels.
Ingredients: (Serves 4)
6 Banana shallots, finely diced
2 Plump cloves of very fresh garlic, finely chopped
1 Finely diced red chilli
Zest of 2 lemons
350g Arborio rice
50g Butter
50ml Olive oil
2tsps of sweet pimentón/paprika
100g Washed chopped kale
150ml Dry white wine
750ml Chicken stock
800g live rope-grown mussels
400g cockles or clams
1 bay leaf
3 sprigs of thyme
Cold-pressed rapeseed oil or olive oil
Method:
1. In a medium pan slowly melt the butter and olive oil together. Once hot, add the shallots and reduce the heat. Cook gently for a few minutes until translucent. Avoid colouring them by keeping the heat low.
2. Add the garlic and chilli and cook for a few more minutes, stirring.
3. Add the pimentón and gently cook through for a minute.
4. Add the rice and after a minute, add the wine letting it reduce for another minute or two.
5. Add the lemon zest.
6. Gradually add the stock and stir, allowing it to reduce gradually.
7. After about ten minutes, turn the heat off and set aside. The rice will be undercooked and you will have stock left over.
8. Whilst the flavours develop, wash and prepare your shellfish.
9. Using a small two-section steamer pan, place a litre of cold water in the bottom with a bay leaf and a spring of thyme and heat until simmering.
10.Continue cooking the risotto for another five minutes by adding the remaining stock. Add the kale and cook for another two to three minutes.
11.Meanwhile, place your mussels and cockles into the steamer sections and place over the simmering pan of water with the lid on. After three minutes the shells will have steamed open.
Plate up the risotto first and top with the shellfish. Season and garnish with rapeseed oil and a sprig of thyme.
In association with Taste Communications.
www.tastecommunications.co.uk
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