Risotto with saffron and Black Sea mussels Recipe
 
 
Recipe type: Main Dishes
Cuisine: Italian Cuisine
Serves: 2
Ingredients
  • Carnaroli rice 140 g
  • Mussels 600 g
  • Chicken stock 600 ml
  • Dry white wine 100 ml
  • Parmesan cheese 50 g
  • Butter 30 g
  • Olive oil 30 ml
  • White onion 30 g
  • Salt 1 g
  • Pepper 1 g
Instructions
  1. Steam saffron in 80ml hot water.
  2. Finely chop onion and roast at medium temperature till it becomes transparent.
  3. Add rice.
  4. When the rice becomes transparent add wine and boil down.
  5. After it is boiled down add 200ml of soup and vapored saffron.
  6. Keep cooking till the soup is boiled down then repeat it 2 more times.
  7. You should continuously mix the rice so the liquid will wash the starch out and you will get the necessary rice consistency.
  8. When the last part of the soup is boiled down add grated cheese, butter and mix till the rice and butter dissolve and risotto has creamy consistency.
  9. Risotto is ready.
  10. Put the mussels into the heated bowl with heavy bottom and cover with lead for 7-10 minutes.
  11. When the mussels start opening, remove the bowl from fire.
  12. Mussels will get ready without fire then, thus they will not lose their tenderness and juiciness.
  13. Put the risotto in the middle of the plate, remove the top of the shell and put mussels around risotto.
  14. Bon appetit! I would recommend serving risotto with Sauvignon Blanc.
Recipe by Food'n'chef at https://old.foodnchef.com/rizotto-s-shafranom-i-chernomorskimi-midiyami/