For ➋
1 kg mussels
olive oil
1 fennel
1 shallot, shredded
2 cloves garlic, crushed into a purée
1 tbs 'nduja
200 g risotto rice
15 cl white wine
60 cl warm (vegetable) stock
knob of butter
15 g flat parsley, shredded
Rinse the mussels thoroughly. Heat some oil in a large pan and cook the mussels under a lid for about 5 m, or until the shells are just open. Turn the mussels halfway through the cooking time. Pour the mussel liquid through a fine sieve and keep it. Keep the mussels warm.
Remove the hard core of the fennel and cut it into small pieces.
Heat some olive oil in a pan and sauté the shallot for 2 m before adding the crushed garlic. Stew 1 m further. Add the fennel and stir-fry for 5 m and mix in the 'nduja. After 2 m, pour the rice into the pot. Stir-fry for 2 m, deglaze with the white wine and about 15 cl of the sieved mussel liquid.
Let it boil before adding a ladle of hot stock.
Stir until the stock is completely absorbed and add another ladle. Repeat until the rice is al dente, about 20 m.
Remove the mussels from their shells and keep warm.
Mix a good knob of butter and most of the flat-leaf parsley through the risotto. Add half of the mussels and gently mix into the risotto.
Divide the risotto among plates or on a serving platter and garnish with the remaining mussels and flat-leaf parsley.
