Mussel and saffron risotto with kale crisps

1. 1

   To make the risotto, heat a large saucepan with a lid and add the mussels, wine, saffron, leek, garlic, thyme and bay and cook until the mussels have opened. This will take 2-4 minutes, depending on the size of the mussels. Drain and reserve the liquor. Remove the mussels from the shells and set aside.

2. 2

   Heat a large frying pan over a medium heat and add 2 tablespoons of butter and the onion for 3-4 minutes. Add the rice and stir to coat in the butter and onions. Add the wine and reduce by half. Gradually add the stock a ladle at a time and continually stir until all the stock has been added and the rice is cooked but has a bite to it.

3. 3

   Stir in the mussel liquor and mussels with the cheese, remaining butter and lemon juice.

4. 4

   To make the kale crisps, heat the oil in a frying pan and add the kale. Cook over a high heat until crispy and remove from the heat. Place in a bowl and add the crushed nori, salt, sugar and lemon zest.

5. 5

   Spoon the risotto into a serving bowl, remove the thyme springs and garnish with the kale.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.