1.

For the Black Lip Mussel Risotto: Sweat the shallots and 1 garlic clove in butter in a pot over a medium heat until they are soft. Then add the Carnaroli rice and stir for about a minute. Add the white wine and continue cooking until the liquid is reduced. Then add enough warm chicken stock to just cover the rice.

Stirring continuously, add the poached mussels, dill and diced tomatoes to the rice mixture. Check the rice and add stock as needed, adding less as the rice becomes cooked. (You know the rice is cooked when each grain has good body but is not too crunchy.) When ready, remove the pot from heat, stir in 2 spoons of acid butter, as well as the Parmesan cheese and olive oil. Season to taste with salt and pepper. The risotto should be creamy and smooth.

2.

For the Lemoncello Milkshake: Bring to a boil the Lemoncello, Marscapone cheese and cream in a pot and then froth with a hand-blender, while adding a small knob of butter to stabilise the milkshake.