Name: Mussel risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 1 onion quartered; 2 bay leaves; 2 cup wine white; 3 cloves garlic cloves; 1 kg mussels cleaned; 1 cup passata; 1 cup stock fish or vegetable; 1 Tbs fresh chillies 573; 2 Tbs butter; 1 onion chopped; 2 cloves garlic cloves, chopped; 2 cup rice arborio; 115 g tomato paste; saffron soaked in water; 2 Tbs parmesan cheese grated; 2 Tbs butter; sea salt and freshly ground black pepper; 350 g vine tomatoes roasted; fresh parsley

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Ingredients (19)

POACHING LIQUID:

1	onion — quartered
2	bay leaves
2 cup	wine — white
3 cloves	garlic — cloves
1 kg	mussels — cleaned

FOR THE RICE:

1 cup	passata
1 cup	stock — fish or vegetable
1 Tbs	fresh chillies — 573
2 Tbs	butter
1	onion — chopped
2 cloves	garlic — cloves, chopped
2 cup	rice — arborio
115 g	tomato paste
	saffron — soaked in water
2 Tbs	parmesan cheese — grated
2 Tbs	butter
	sea salt and freshly ground black pepper
350 g	vine tomatoes — roasted
	fresh parsley

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Method:

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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