Italian-style Seafood Rice
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 3 Tbsps butter
- 1 onion (peeled and finely chopped)
- 2 cloves garlic cloves (finely chopped)
- ½ Fennel bulb (finely chopped)
- 2 cups Risotto
- ⅜ cup dry white wine
- Saffron
- 4 cups chicken (or vegetable stock)
- 3 cups mussels (cleaned, open ones discarded)
Preparation steps
1.
Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent.
2.
Add the fennel and cook for a few minutes. Add the rice and stir to coat in the butter.
3.
Pour in the wine and stir the rice while the wine is absorbed. Add the saffron to the stock.
4.
Once the wine has cooked in, reduce the heat a little and add the hot stock, a ladleful at a time, stirring fairly continuously. This will give the risotto its creamy texture.
5.
Keep stirring in the stock and tasting the rice. After about 15-20 minutes the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked, simply use water.
6.
When the rice is nearly cooked, add the mussels, cover with a lid and cook until all the mussels are open. Discard any that remain closed.
7.
Season and remove from the heat. Add the butter (mantecatura) and leave to melt into the risotto.
8.
Stir through the parsley and lemon juice and serve immediately.
