Risotto - Mussels and saffron.

Updated at: Thu, 17 Aug 2023 05:10:55 GMT

Step 1

Prepare the fish stock and keep it hot.

Step 2

Heat a couple of spoon of olive oil in a large pot. Add the garlic, a spoon of tomato paste and some parsley. Add a bit of salt and pepper and then cover the pot with a lid. In about ten minutes the mussels should be open.

Step 3

Take the mussels out from their valve and keep aside.

Step 4

Chop the onions and parsley until they are quite small, so they can melt while cooking.

Step 5

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 onion is becoming translucent, add the rice.

Step 6

Once the rice is also 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 fish stock, stir for one minute and let the rice absorb the liquids.

Step 7

Cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir gently. When the ride is half cooked, add the mussels and the saffron. Once the risotto is ready, serve adding some more parsley.

1 liked

0 disliked