Mussel risotto

Recipe from: 13 August 2015
recipe, seafood

Ingredients 21
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • POACHING LIQUID:
  • 1
    onion, quartered
  • 2
    bay leaves
  • 2
    cup
    white wine
  • 3
    cloves
    garlic
  • 1
    kg
    mussels, cleaned
  • FOR THE RICE:
  • 1
    cup
    passata
  • 1
    cup
    warm fish/vegetable stock
  • 1
    Tbs
    olive oil
  • 2
    Tbs
    butter
  • 1
    onion, chopped
  • 2
    cloves
    garlic, chopped
  • 2
    cup
    Arborio rice
  • 115
    g
    tomato paste
  • Pinch of saffron, in a little hot water
  • 2
    Tbs
    Parmesan cheese, grated
  • 2
    Tbs
    butter
  • Sea salt and black pepper
  • 350
    g
    roasted vine tomatoes
  • Parsley, to serve
 

Method

00:10
 
For the poaching liquid:
Place the onion, bay leaves, wine and garlic in a large pot; bring to the boil. Add the mussels, place the lid on the pot and cook for 4–5 min.

Discard any unopened mussels.

Strain the liquid and reserve, set the mussels aside. Mix liquid with the passata and the warm stock.

Heat the olive oil and butter in a large pot, add onion and garlic, and sauté. Toss in the rice and sauté until translucent. Add the tomato paste and saffron and sauté for 2–3 min.

Stirring constantly, add the liquid one ladle at a time, until all the liquid is absorbed and rice is al dente (Ensure all liquid is absorbed between additions). Stir in Parmesan and butter. Add mussels and tomatoes, place lid on pot, allow to stand 5 min.

To serve:

Sprinkle with parsley and serve with extra Parmesan.

Text and image source: Fairlady magazine

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Read more on: recipe  |  seafood
 

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