For ➍500 g North Sea mussels, cleaned
200 g North Sea shrimps, cooked & shelled
1 small onion
1¼ l fish stock
15 g butter
2 ts olive oil
400 g risotto rice
pepper
100 g pesto*
Chop the onion very fine. Bring the broth to a simmer.
Heat 15 g of butter with the olive oil. Fry the onion 10 m at a very low heat without browning.
Add rice, reduce heat slightly, stir until the grains glisten.
Add the stock, stirring the risotto and cook for 20-25 m over low heat until the liquid is used. Stir occasionally.
For the last 10 m, add the mussels and allow them to cook until the shells are open. Remove the pan from the heat.
Stir the shrimp and pesto through the risotto. Let the risotto rest with the lid on the pan for 3 m.
Serve the risotto in warmed deep plates. A green salad will suit it well.
*Replace with freshly chopped flat parsley.
Read quick risotto tip.
