Mussels & Prawn Risotto Recipe

Prepare and cook mussels

Rinse and debeard mussels, discarding any that are cracked or do not close when tapped. In a large pot with a tight-fitting lid, bring 1 cup of dry white wine to a simmer. Add the cleaned mussels, cover, and steam for 4–6 minutes, shaking the pot occasionally, until mussels open. Remove opened mussels with a slotted spoon to a bowl, reserve cooking liquid by straining through a fine sieve or coffee filter to remove grit, and set both mussels and strained liquid aside. Discard any mussels that remain closed.

Cook prawns

Pat prawns dry and season lightly with salt and pepper. In a skillet over medium-high heat, melt 1/2 tablespoon butter with 1 teaspoon olive oil. Sear prawns 1–1½ minutes per side until just opaque and pink. Remove from pan and keep warm. Reserve pan juices for flavoring the risotto if desired.

Squeeze juice from half the lemon over the cooked prawns and mussels, reserving the other half for finishing.

Prepare stock and aromatics

Keep 4 cups of fish or vegetable stock warm in a saucepan over low heat. Finely mince shallot and garlic so they are ready to add quickly.

Toast the rice

In a wide, heavy-bottomed skillet or saucepan over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add the minced shallot and cook gently 2–3 minutes until softened but not browned. Add the garlic and cook 30 seconds more. Add 1 cup arborio rice and stir to coat with fat, toasting the rice 1–2 minutes until edges become translucent.

Deglaze with wine

Pour in 1 cup dry white wine (use the second cup reserved for the rice). Stir constantly until the wine is mostly absorbed.

Cook risotto

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until liquid is mostly absorbed before adding the next ladle. After 15–18 minutes of this process the rice should be creamy but still have a slight bite (al dente). If it needs more time, add a little more hot stock or reserved mussel cooking liquid (strained) up to an extra 1/2 cup — this will add seafood flavor. Taste and adjust seasoning with salt and pepper.

Finish risotto

When rice is nearly done, stir in 1 tablespoon butter and 1 tablespoon finely grated Parmesan (if using) for creaminess. Fold in chopped parsley and lemon zest. Add the seared prawns and gently fold to combine and warm through for 1 minute. Spoon the mussels (in shells) over the risotto or tuck them in so they warm in the risotto for 30–60 seconds — do not overcook the mussels.

Taste for final seasoning and adjust with salt, pepper, and a squeeze of the reserved lemon half. Drizzle with 1 teaspoon extra-virgin olive oil and sprinkle chili flakes if using. Garnish with additional chopped parsley and a little extra lemon zest.

Serve immediately in shallow bowls so the risotto remains creamy. Pass extra Parmesan and lemon wedges at the table.