Creamy risotto with mussels
Hello!
Today will be very tasty!
Difficulty: 4/10
Cooking time: 35 min.
Number of servings: 2-3
Ingredients:
- Rice (Arborio, Carnaroli, etc.), 200 gr.
- Butter, 30 gr.
- Parmesan chese, 30 gr.
- Cream 20%, 200 ml
- Mussels (frozen-cooked), 150 gr.
- Onion, 1 PC.
- Garlic, 2-3 cloves
- Smoked paprika, 2 gr.
- Fresh thyme, 2 gr.
- Sun-dried tomatoes, 15 gr.
Boil 500 ml of water.
Onions and garlic clean. Onion cut into cubes, garlic chop finely. Separate the thyme leaves from the stems, grate the cheese on a small grater, cut the tomatoes into small pieces.
Heat a little vegetable oil in a saucepan and fry the onion for one minute over high heat.
Add garlic, 1/2 thyme, rice and fry stirring for three minutes. Salt to taste.
Add 400 ml of boiling water and cook for 10 minutes, stirring constantly, over medium heat.
Add the cream and continue to cook until the rice is ready (8-10 minutes). If the liquid has evaporated and the rice is not ready, add some boiling water.
Add the butter, stir, cover and remove the risotto from the heat.
Heat a 2 tbsp. of vegetable oil in a pan, fry the mussels with the remaining thyme and paprika for a minute and a half over medium heat.
Add the tomatoes, salt, stir, fry for one minute and remove from heat.
Serve risotto with mussels, garnish with a sprig of thyme and sprinkle with grated Parmesan.
Bon appetit!
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Yummiii
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This dish is a work of art. Risotto is a way to prepare rice that, if done well, tastes spectacular. I had never thought about preparing mussels with thyme. So I will get to work in my kitchen. In the photos it looks exquisite. Thanks for the instructions @blog-food
You’re welcome :-)
Thank you for this beautiful recipe preparation.
Step by step well explained.
I liked the proposal to make mussels separately.
I like risotto, creamy but with whole grains.
Stay great!
Thank You )
ehy dear @blog-food, here it is lunch time so it is useless to say that I am hungry and my mouth is watering :-)) it looks very good but the cream gives me some doubt that the dish is rather difficult in digestion. in Italy we would have put the mussels at the beginning with the onions and we would have added only the water until cooked. even if we have a great wealth of ingredients we like simplicity, especially to maintain the taste of the product. it's not a criticism of course, just a difference !! I love your recipe, and beautiful photos and description, congratulations! Keep on :-))
Thanks :-)
How divine that plate of food looks, is to drool haha, I like how you explained each step to do it, greetings!
You’re welcome :-)
Congratulations @blog-food, your post has been featured in the latest Curie Author Showcase.
On behalf of @curie I thank you for your time and for creating amazing content. Keep up the good work!
Sincerely,
Ivan (@curie curator)
Wow! This food looks so yummy! I want to try making this.
Thank you for the step by step instructions. The picture made it easier to follow. Thank you so much! 😍