Saffron Risotto with Argentinian Red Prawns, Mussels and Cherry Tomatoes

There is a certain elegance to the combination of Mussels and Saffron enriched even further by the creamy risotto. This is a stunning and extremely photogenic dish and will make a memorable meal to suit any occasion.

INGREDIENTS TO GET READY

8x Raw Peeled Argentinian Red Prawn Tails

500g Cleaned Mussels

10 x Multi-coloured Cherry tomatoes cut in half

1 x Large Banana Shallot Finely Chopped

2 x Cloves Garlic Smashed and chopped

2x Dessert spoons Ex Virgin olive oil

For the Risotto

200g Bomba Rice

600ml x Vegetable Stock

100ml Tempranillo Blanco

1x Medium sliced onion (finely chopped onion)

1/4 g x Saffron strands

2x Dessert spoons Extra Virgin olive oil

40g grated Manchego Cheese

Salt and Pepper to taste

PUT IT TOGETHER

1. Heat 2 dessert spoons of oil in a sauce pan over a medium heat, add the chopped onion and gently soften for a couple of minutes without colour. Add the rice, stir gently for a minute or so, add the wine, reduce by half. Add the saffron and a couple of ladles of hot vegetable stock, gradually add more stock until the rice is cooked – only stir the rice when you add liquid. The rice should be cooked in around 15 minutes, remove from the heat stir in the Manchego cheese until smooth and creamy

2. In a wok or shallow frying pan, heat two dessert spoons of oil. Add the mussels and toss a couple of times, add the garlic and shallots, add the prawns and tomatoes toss and cover with a lid

3. Cook out for a couple of minutes constantly shaking the pan. Remove from heat

4. Divide the rice between 2 serving bowls, spoon the Mussels, Prawns and tomatoes in the center of each dish, garnish with fresh coriander and edible flowers (optional)