Mussel and saffron risotto

Ingredients

For the mussels
2 tbsp unsalted butter
½ onion, finely chopped
2 bay leaves
2 sprigs fresh thyme
1.5kg/3lb 5oz mussels, washed and beards removed
100ml/3½fl oz dry white wine
small bunch fresh flat-leaf parsley leaves, roughly chopped
For the risotto
knob of unsalted butter
½ onion, finely chopped
1 garlic clove, finely chopped
200g/7oz Carnaroli or Arborio risotto rice
2 bay leaves, torn in half
pinch saffron strands, ground in a mortar and pestle
salt and freshly ground black pepper
300ml/10½fl oz water
pinch cayenne pepper
100ml/3½fl oz dry white wine
200ml/7fl oz reserved mussel cooking juices
handful pak choi, roughly chopped
80g/3oz peas, frozen or fresh
handful baby spinach
handful rocket leaves
50g/2oz parmesan cheese, finely grated

Method

1. For the mussels, melt one tablespoon of the butter in a pan and sweat the onion, bay leaves and thyme for 1-2 minutes. Add the mussels and white wine, then cover with a lid and cook for 3-4 minutes, or until the mussels have opened. Discard any that have not opened.
2. Drain the mussels through a sieve, reserving the cooking liquor. Extract the mussels and discard the shells, returning the mussels to the pan. Separate 200ml/7fl oz of the cooking liquor for the risotto and pour the remaining liquor over the mussels.
3. For the risotto, heat the butter in a large, heavy-based pan over a low heat. Add the onion and garlic and fry for 2-3 minutes, or until softened.
4. Add the rice, bay leaves and saffron and continue to cook over a medium heat for 2-3 minutes. Season lightly with salt and freshly ground black pepper, then add the white wine and 100ml/3½fl oz of the mussel cooking liquor. Stir until the rice has absorbed the liquid, then pour in the remaining mussel liquor and stir until absorbed. Repeat with the water, adding a third at a time, stirring all the while. The whole process should take 30-35 minutes, and the risotto should be creamy and each grain still slightly al dente.
5. Warm the reserved mussels in their residual juices for one minute, then stir in the remaining butter and the chopped parsley.
6. Stir all the vegetables into the risotto, cook for 1-2 minutes, or until the greens are wilted, then add the grated parmesan and finish by adding the mussels. Season, to taste, with salt and freshly ground black pepper.
7. Spoon the risotto into four serving bowls and serve.