This is black-tie glamorous. I make this risotto as a holiday dish. Dark and sexy, it makes a roast turkey look like a wall flower. You can cheat and use bought chicken or fish stock, but this shellfish stock is quick to make (and you can add the mussels to the risotto!). Splurge on the saffron, buy the squid ink on-line…you’ll be stunned that something this gorgeous came out of your own kitchen!

Shellfish stock:

1 lb / 450g live mussels

1 1/2 lb / 750g fresh prawns (head & shell on)

1 cup dry white wine

2 cloves garlic

fistful of scallion / spring onion tops

1 inch knob fresh ginger

2 good pinches of saffron

1/2 cup dried shrimp

4 1/2 cups water

2 dried chillies (optional)

Putting it together:

  • Peel and devein the prawns, you will use the flesh, shells and heads for the stock.
  • Place all ingredients into a large pot, and bring to a boil.
  • Reduce heat to a simmer.
  • Remove the mussels and prawns after 5 minutes and set aside.
  • Simmer another 10 minutes, strain through a mesh sieve. Press lightly on solids to extract juices, then discard.

This stock can be made the day ahead and refrigerated or frozen.

Risotto:

5 cups stock

2 sachets squid ink

1/2 cup finely diced onion (or equal measure diced shallots, scallions and 1 clove garlic)

olive oil

10 oz  / 280g Arborio rice

2-3 tablespoons butter

pinch saffron

Putting it together:

  • Have the stock near boiling in a separate pot. Open the squid ink sachets and stir into the stock.
  • Melt the butter and crumble the saffron threads into it. Set side.
  • Pour enough oil to cover the bottom of a nice, heavy based pot and place it over a high heat.
  • Reduce the heat, add the onions or shallot mix. Stir without browning until slightly soft.
  • Add the rice and continue stirring for 2 minutes.
  • Start adding the stock a ladleful at a time and stir slowly.
  • Only when the stock has been absorbed should you add more.
  • Keep stirring and start adding smaller quantities of stock.
  • When the last stock has been added, the rice should still have a little bite to it. if it is too hard, add some boiling water 2 tablespoons at a time.
  • Add the melted saffron butter and beat/stir through the rice; this last whipping will make it creamy.
  • You can add the mussels and prawns reserved from the stock.

Build a meal:

Start with:

San Marzano, black olive and anchovy pizza

Prosecco

Serve with:

Baby Calamari stuffed with peas & preserved lemon

Oven warm Ciabatta

A simple cucumber and radish salad with a white balsamic vinaigrette

Finish with:

Blackberries tossed with lemon zest and sugar