Mussel and saffron risotto with kale crisps recipe
 A saffron-spiced seafood risotto topped with vibrant kale crisps – perfect for a dinner party. 1kg/2lb 4oz mussels, scrubbed clean, discard any that don’t close when tapped gently100ml/3½fl oz white winepinch saffron, mixed with 1 tbsp hot water1 leek, sliced into rounds1 garlic clove, roughly chopped2 sprigs fresh thyme1 bay leaf75g/2½oz unsalted butter, plus 2 tbsp for frying1 onion, roughly chopped200g/7oz arborio rice500ml/18fl oz fish stock, warmed150g/5½oz Parmesan, grated1 lemon, juice only 1kg/2lb 4oz mussels, scrubbed clean, discard any that don’t close when tapped gently 100ml/3½fl oz white wine pinch saffron, mixed with 1 tbsp hot water 1 leek, sliced into rounds 1 garlic clove, roughly chopped 2 sprigs fresh thyme 1 bay leaf 75g/2½oz unsalted butter, plus 2 tbsp for frying 1 onion, roughly chopped 200g/7oz arborio rice 500ml/18fl oz fish stock, warmed 150g/5½oz Parmesan, grated 1 lemon, juice only 2 tbsp vegetable oil50g/1¾oz kale2 sheets nori, crushedpinch saltpinch light brown sugar1 lemon, zest only 2 tbsp vegetable oil 50g/1¾oz kale 2 sheets nori, crushed pinch salt pinch light brown sugar 1 lemon, zest only Method To make the risotto, heat a large saucepan with a lid and add the mussels, wine, saffron, leek, garlic, thyme and bay and cook until the mussels have opened. This will take 2-4 minutes, depending on the size of the mussels. Drain and reserve the liquor. Remove the mussels from the shells and set aside.Heat a large frying pan over a medium heat and add 2 tablespoons of butter and the onion for 3-4 minutes. Add the rice and stir to coat in the butter and onions. Add the wine and reduce by half. Gradually add the stock a ladle at a time and continually stir until all the stock has been added and the rice is cooked but has a bite to it.Stir in the mussel liquor and mussels with the cheese, remaining butter and lemon juice.To make the kale crisps, heat the oil in a frying pan and add the kale. Cook over a high heat until crispy and remove from the heat. Place in a bowl and add the crushed nori, salt, sugar and lemon zest.Spoon the risotto into a serving bowl, remove the thyme springs and garnish with the kale. To make the risotto, heat a large saucepan with a lid and add the mussels, wine, saffron, leek, garlic, thyme and bay and cook until the mussels have opened. This will take 2-4 minutes, depending on the size of the mussels. Drain and reserve the liquor. Remove the mussels from the shells and set aside. To make the risotto, heat a large saucepan with a lid and add the mussels, wine, saffron, leek, garlic, thyme and bay and cook until the mussels have opened. This will take 2-4 minutes, depending on the size of the mussels. Drain and reserve the liquor. Remove the mussels from the shells and set aside. Heat a large frying pan over a medium heat and add 2 tablespoons of butter and the onion for 3-4 minutes. Add the rice and stir to coat in the butter and onions. Add the wine and reduce by half. Gradually add the stock a ladle at a time and continually stir until all the stock has been added and the rice is cooked but has a bite to it. Heat a large frying pan over a medium heat and add 2 tablespoons of butter and the onion for 3-4 minutes. Add the rice and stir to coat in the butter and onions. Add the wine and reduce by half. Gradually add the stock a ladle at a time and continually stir until all the stock has been added and the rice is cooked but has a bite to it. Stir in the mussel liquor and mussels with the cheese, remaining butter and lemon juice. Stir in the mussel liquor and mussels with the cheese, remaining butter and lemon juice. To make the kale crisps, heat the oil in a frying pan and add the kale. Cook over a high heat until crispy and remove from the heat. Place in a bowl and add the crushed nori, salt, sugar and lemon zest. To make the kale crisps, heat the oil in a frying pan and add the kale. Cook over a high heat until crispy and remove from the heat. Place in a bowl and add the crushed nori, salt, sugar and lemon zest. Spoon the risotto into a serving bowl, remove the thyme springs and garnish with the kale. Spoon the risotto into a serving bowl, remove the thyme springs and garnish with the kale.