Mussels' Risotto

This food is accustomed in my country especially during the fast period, like the one we are now in, up until the Easter.

Ideally you should use fresh mussels and shrimps, so as to have a full flavour. Also, it is a food that needs your presence throughout the making of it. The mussels (if you buy the ones with the shell) should be thoroughly cleaned with wire wool. Also the fresh shrimps should be cleaned, boiled and the shells disposed, before the shrimps are used in the making of the risotto (be reminded to keep the shrimps’ boiled water for the making of the Risotto).

Ingredients (for 4-5 portions): ½ kg fresh mussels with shells, ½kg fresh mussels peeled and packaged in their juices (the juice kept on the side), 200gr fresh shrimps steamed, peeled and the juice kept on the side, 2 cups of white wine, 1 onion chopped, 1 cup of rice, 1 bunch of dill finally chopped, 1 bunch of spring onions chopped, 70 ml olive oil, 700ml vegetables broth, 1 lemon jest, salt and pepper. If you don’t find peeled mussels, then buy 1.5-2kg of mussels with shells, steam them for 3’, keep the juice, dispose of the one shell out of the two of each mussel (of course you dispose the one without the mussel!) and use them in your cooking. In general, there is no need to keep too many shells, about 10 is ok

You sauté the onion in 20ml of olive oil in a deep pot, then put the rice in the pot and sauté as well in medium fire. Let the rice and the onion sauté until they become light brown, while tossing. Then you put the wine, keep tossing and allow the alcohol to evaporate. You then put half the portion of the chopped spring onions and half the portion of the dill. You toss well and add the mussels and shrimps broth and let simmer. You don’t let the food out of your eyes; if necessary you add vegetables’ broth. As a rule of thumb, your food should look like a thick soup. Timing depends on when the rice is ready.

So, after about 10-12’ you add the rest of the spring onions and dill. Now that your rice is almost ready, you add the mussels and the shrimps and allow them to cook for about 5’. If the mussels you are using are already boiled, the further cooking timing is 2’.

In the end, you put the lemon jest and the olive oil. You take the food off of the fire and check if it has enough liquids.

Enjoy!