Risotto - Mussels and saffron

Updated at: Thu, 17 Aug 2023 03:56:15 GMT

Step 1

Mince the parsley.

Step 2

Prepare the vegetable stock and keep it hot.

Step 3

Mince the shallots.

Step 4

Put a couple of spoon of olive oil in a large pan and when is hot ease down the shallot and stir for few minutes. When you see that the shallot is becoming translucent, add the rice.

Step 5

Once the rice is also almost translucent, add a bit of saffron. and stir.

Step 6

Now that the rice is translucent, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.

Step 7

Cook the rice for about 18 or 20 minutes. When you are half way the cooking time, add some more saffron. Every now and then, add the broth to your risotto and stir gently.

Step 8

While the rice is cooking, prepare the mussels. Take a large pan, and place it on the stove keeping the heat high. Ease down the mussels and pour half glas of water into it. Cover the pan and wait until the mussels are open.

Step 9

Take all the mussels out from the shells and divide them in two groups.

Step 10

Take the first bowl of mussels and mix them into a food processor to make a sauce. Add a bit of water in case the sauce is too dry.

Step 11

Take the second group of mussels and mince them. Do the same with the cherry tomatoes. Put both ingredients in a bowl with a bit of salt and parsley. Mix and keep aside.

Step 12

When the rice is soft and creamy, switch of the heat and stir the risotto for a couple of minutes. Ease then down the risotto in your plate and pour some mussel sauce on top of it. As last thing, add the mixture of mussels and tomatoes.

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