This risotto is comfort food on a satisfying way that cannot be described! It is super easy to make and will give you the same result every time. Perfectly paired with the Fleur du Cap Series Privée Sauvignon Blanc.
25ml olive oil
4 leeks chopped
250g chorizo chopped
2 cups of Fleur du Cap Sauvignon Blanc
2 cups of chicken stock
1 kg mussels in the shell
Fresh thyme leaves
300g risotto rice
4 cloves of garlic chopped
1 tablespoon butter
1 cup cream
Salt and pepper
Pre-heat oven to 180C.
Heat the olive oil in a heat proof casserole, fry 2 of the leeks, 2 of the garlic cloves and the risotto for 3 minutes. Cover the rice with 2 cups of stock and 1 cup of wine. Bring to a bubble, cover tightly and bake for 25 min. When soft and cooked through, gently stir in the butter and ½ cup of cream
While the risotto is baking prepare the mussels.
Fry 2 of the leeks 2 cloves garlic and chorizo in the olive oil until the chorizo starts to crisp.
Add the mussels, 1 cup of wine and thyme. Cover the pan with a lid and cook for a few minutes until the mussels open (discard and mussels that didn’t open.)
Add ½ cup of cream and serve on the risotto.