Ingredients:

• One whole chicken Roaster, 3+1/2 - 4 lbs., Roasted whole until golden, and the juices run
• clear, meat picked off the bone
• 3 lbs. Scrubbed Black Mussels, Steamed with white wine and onion until done, removed
• from the shell and with liquid reserved
• 4 medium Sweet Red peppers
• 2 Cups Arborio Rice
• Healthy pinch of Saffron
• 1 medium Onion, medium dice
• 2 medium Leeks, the white cut in medium dice
• 3 cloves garlic, chopped fine
• Parmesan cheese, to be grated
• 1/2 cup Olive Oil
• approx. 2 glasses dry white wine
• Sprigs of thyme
• Bay Leaf
• 1 Celery Rib with leaves

Method:

Roast the peppers over an open flame until the skin is charred black, rotating it over the flame to get the entire surface.  Place the peppers in a bowl and cover tightly with plastic film to allow the skin to steam free.

Allow to rest for 20 minutes.  Working quickly, peel off the skin of the peppers, making sure to get all of the charred pieces, Cut the peppers into diamonds about 3/4" in size. Set aside.

Make a bouquet garni with the celery and thyme.

Put half the oil in a non reactive pan and place on medium heat.  When it is hot, add the leeks onions, and garlic.  Stir frequently and allow to soften without coloring. When vegetables are soft, add the rice and stir to coat all the grains.  Add the white wine, bay leaf and bouquet garni.  Stir. When wine is evaporated, turn the heat to low and add approx half a cup of mussel juice.  Stir occasionally to prevent sticking.  It is important to be gentle to maintain the shape of the rice.

When risotto starts to thicken add more mussel juice and reserved chicken juice in small lots to maintain a porridge like consistency.  The slower the cooking the better. After 10 minutes add the saffron and incorporate into the rice.

When the rice reaches al dente state add enough liquid for a porridge and stir in the cheese, the roast peppers, chicken and mussels.  Adjust the salt and pepper. Serve in a large bowl and allow people to help themselves.