Mussel & clam risotto

Mussel & clam risotto

main courses | serves 6-8

?Mussels are special things,? says Jamie. ?When they?re fresh, all you have to do is pull the beards off of them and steam them gently until they open. Don?t be one of those fussy Brits that doesn?t eat them because, once upon a time, one of your mates got food poisoning from them. If you?ve cooked them yourself you?ll know they?re all in good nick. The flavours you get from the juices here is really as good as it gets. I?ve thrown some clams into the mix along with the tomatoes and risotto ? it?s a great combo and I promise you if you make it for your mates, they?ll talk about it. Apparently it isn?t the done thing to put cheese in seafood but I?ve seen good Italian chefs do this. They use it as a seasoning rather than a flavour, so don?t add so much that it tastes like cheese but if you want to add some, go ahead.?

1. In a large pan bring your chicken stock to a simmer and add your morels.
2. Heat a high-sided thick-bottomed saucepan on a medium heat, pour in a good splash of oil and add the onion, chilli, garlic, fennel, celery and the parsley stalks. Cook gently for 10 minutes making sure it doesn't colour too much. Add the rice and turn up the heat. Stir for a minute or so, then stir in the wine and allow it to bubble and cook away while you?re stirring it. Add the tin of tomatoes, keep stirring and, after a minute, add a ladle at a time of the stock. (Risotto is all about the stirring, you never want to add so much liquid that its soupy ? you want a thick texture to cause the starch to come out of the rice and make it creamy.) Stir in, ladle, stir in, ladle and stir, getting into all the corners. Risotto usually takes about 18 minutes. When it has been cooking for about 14 minutes, put in the mussels and clams, and stir every minute until the clams and mussels have opened and the rice has aborbed all the liquid and flavour. When the rice is cooked, add more chicken stock or a little water to make it a little more delicate and oozy and lovely. Roughly chop any remaning morels and add them to the risotto. Correct the seasoning if needed, squeeze in lemon juice and serve scattered with parsley, fennel tops and parmesan, if using.


Recipe Jamie Oliver
Photo Lisa Linder

from Issue 3


1.5 litres chicken or vegetable stock
A handful of dried morels, soaked in a little hot water
Olive oil
1 onion, peeled and finely chopped
1 fresh red chilli, deseeded and finely chopped
4 garlic cloves, peeled and finely sliced
A head of fennel, trimmed and finely chopped, leafy tops reserved
2 sticks of celery, trimmed and finely chopped
A small bunch of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped
700g risotto rice
200ml white wine
1 x 400g tin good quality plum tomatoes
1kg in total of mussels and clams
Zest and juice of 2 lemon
A little parmesan, to serve

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