Risotto With Mussels
by Editorial Staff
Risotto is a traditional Italian dish that can be cooked with mushrooms, fish, shrimps, chicken, vegetables. Risotto with mussels is a very delicate dish, creamy, aromatic and, moreover, very easy to prepare.
Cook: 50 mins
Serving: 2
Ingredients
- Fish broth – 500 ml
- Arborio rice – 200 g
- Mussels – 200 g
- White wine – 100 ml
- Butter – 30 g
- Shallots – 1 pc.
- Garlic – 1 clove
- Basil – 2-3 leaves
- Salt to taste
Directions
- Let’s prepare all the ingredients for making mussel risotto.
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How to cook mussel risotto: Finely chop the
shallots and garlic. Fry the onion and garlic in butter for 5-7 minutes until the onion is transparent. - Add rice to the pan and heat it for 5 minutes, then pour in the wine. Simmer rice with vegetables until the wine evaporates.
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Now put the mussels in the pan. IMPORTANT: It is best to use shellless mussels.
- Fish broth can be prepared in advance by boiling fish with spices in water. (I prepare fish stock from a fish stock cube by dissolving it in hot boiled water.) Add a ladle of fish stock to the pan and cook the risotto until the stock is evaporated. Then add the broth again. Repeat this procedure until the rice is cooked al dente. It will take another 20 minutes. IMPORTANT: the fish broth is salty, so try the risotto with salt and, if necessary, add some salt to the risotto.
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Sprinkle the finished risotto with mussels with basil.
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Serve the risotto with mussels in portions
Enjoy your meal!
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