Baked Mussel Risotto – Basketcase Gourmet

Ingredients

• 2 rashers of bacon – finely chopped
• 1 red onion – peeled and finely chopped
• 2 cloves of garlic – peeled and crushed
• 2 celery stalks - finely diced
• Fennel (optional) around a quarter bulb - finely chopped, use the fronds to garnish
• 1 red chilli – finely sliced (optional)
• 1 cup risotto rice – Carnaroli if you can get it
• 125ml white wine
• 2 cups of good vegetable stock – hot
• HERB GARDEN SALT and white pepper to taste
• 125 ml TOMATO VINAIGRETTE
• 12 Truss or cherry tomatoes
• 6 whole Raw prawns – any type, whiskers removed
• 1kg mussels – cleaned
• Fresh herbs – parsley, dill or basil
• Lemon Wedges and steamed greens to serve.