Risotto with Mussels
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 24 mussels
- 1 garlic clove (finely chopped)
- 1 shallot (finely chopped)
- 1 cup white wine
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 medium onion (chopped)
- 1 ½ cups Arborio rice
- 5 cups Chicken broth (heated to simmering)
- ½ cup freshly grated Parmesan
- ¼ cup fresh, chopped parsley
- ground Black pepper
- aged balsamic vinegar
Preparation steps
1.
Scrub and de-beard the mussels, discard open or cracked mussels.
2.
In a large pot, saute the garlic and shallot, then add the mussels and 1/2 cup of the wine. Cook covered for 5 minutes. The mussels should be open. Discard any unopened one. Reserve the liquid in the pot. Once the mussels cool, pick the insides out, discarding the shells.
3.
Melt the 3 tablespoons of butter in a large saucepan over medium heat. Saute the onion until softened, then stir in the uncooked rice. Cook for 1 minute, stirring rice and then add the remaining wine and bring to boil. Stir constantly until most of wine is absorbed. Then add the first 1/2 cup of chicken broth. Reduce to simmer and cook rice at gentle boil, stirring frequently. Continue to add broth in 1/2 cup portions as it is absorbed until 5 cups of broth is used up. Use last 1/2 cup of broth if rice still tastes too firm. When ready the risotto will have a creamy sauce.
4.
Remove the pan from the heat. Stir in remaining tablespoon of butter, Parmesan cheese, parsley and ground pepper. Serve at once in bowls topped with mussels and drizzled with balsamic vinegar.
