5 cups fish or chicken stock
3/4 teaspoon saffron threads
2 sprigs thyme
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup finely chopped shallots
2 cups Kalijira Rice
3/4 cup dry white wine
3/4 pound small or medium
shrimp, peeled and deveined
16 mussels, well scrubbed
1/2 cup grated Parmesan, plus more for serving
Kosher salt and freshly ground pepper to taste
2 teaspoons chopped thyme
Place the stock, saffron and thyme in a saucepan and set it over medium heat. Bring to a simmer, lower the heat and keep it just below a simmer. Add the oil and butter to a risotto pan set over medium heat. Add the shallots and cook, stirring, 2 minutes. Add the rice and cook, stirring, until coated. Add the wine and cook, stirring, until al the liquid has evaporated.
Add 1 cup of the heated stock to the risotto pan, and continue stirring until all the liquid has evaporated. Repeat with 2 more cups of stock, letting the liquid evaporate between additions. Add a final cup of stock to the pan, scatter the shrjmp and then the mussels over the rice, lower the heat slightly and cover the pan. Cook until the mussels have just opened, about 4 minutes.
Using tongs, transfer the mussels to a small bowl. Remove the pan from the heat and stir in Parmesan. (Add a bit more stock if the risotto seems too dry.) Season with salt and pepper and transfer to a bowl or divid among 4 dinner plates. Top with the mussels, garnish with chopped thyme and serve.