Summary

Ingredients

• 50 g butter
• 50 g raisins
• 250 g lon rain rice
• 500 ml chicken broth
• 500 g tomato (s), peeled
• 2 onions)
• 250 ml white wine, drier
• 500 g mussel (s), from the lass
• Salt and pepper, whiter

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Instructions

1. Melt about 30 g butter, roast the rice in a light yellow color, add the raisins and the chicken stock, bring to the boil and leave to soak over a low heat for about 20 minutes, then keep warm.
2. Chop the tomatoes, dice the onions, melt the rest of the butter and sauté the onions until they are light yellow, then add the tomato pieces and the white wine and cook for 5 minutes, then stir in the cooked rice.
3. Drain the mussels (collect the liquid), stir in carefully and heat again briefly, add a little mussel liquid to taste. Season to taste with salt and white pepper and decorate with chervil leaves.
4. Serve with white wine and sesame bread.