Risotto with mussels
Hello!
Italian classic is inexhaustible. Today we will cook risotto with mussels.
Difficulty: 4/10
Cooking time: 40 min.
Number of servings: 4
Ingredients:
- Mussels (boiled and frozen), 300 gr.
- Rice, 200 gr.
- Chicken broth, 500 ml
- Dry white wine, 150 ml
- Onion
- Parmesan (optional), 70 gr.
- Garlic, 2-3 prongs
- Herbs of Italian cuisine, 1 tsp
- Black pepper, salt, vegetable oil
I must say about the Parmesan. Usually this bright cheese is not added to fish and seafood dishes, but if you like it you can ; -).
Cut the onions finely.
Garlic clean, press with a knife and fry in a small amount of vegetable oil for 30 seconds.
Remove the garlic, add the onion and fry for three minutes.
Put the rice and heat, stirring constantly, for five minutes.
Add the wine and evaporate the alcohol for three minutes.
Add herbs, one ladle of chicken broth, bring to a boil, cook over medium heat until the rice absorbs the liquid.
Again, add the broth and repeat the operation until the rice is ready. If the broth is not enough, you can use plain water.
Rub the Parmesan on a fine grater, add 3/4 to the risotto, mix, taste, salt to taste.
Add mussels, warm up a couple of minutes, turn off the fire.
Serve sprinkled with the remaining Parmesan.
Bon appetit!
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This looks delicious, keep up the good work :)