Risotto with mussels

Mussel risottoIngredients

6 cups mussel juice
Pinch of saffron threads
1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
200 mg of mussel meat 
1 cup dry white wine
2 tablespoons chopped parsley
1 medium shallot, minced
2 cups of risotto ris
2 tablespoons of butter
1/2 cup parmesan cheese



In a saucepan, heat 2 tablespoons of the oil. Add the garlic and cook over moderate heat until fragrant, about 2 minutes. Add 1/2 cup of the wine and 1/2 cup of the mussel juice and simmer for 2 minutes. Add the saffron and the parsley and simmer for another 3 minutes. Add the remaining mussel juice and heat till boiling.

In a large saucepan, heat the remaining 2 tablespoons of olive oil. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the rice and cook, stirring, until thoroughly coated with oil, about 3 minutes. Add the remaining 1/2 cup of wine to the rice and simmer until reduced by half.

Add enough hot stock to the saucepan to just cover the rice and cook over moderate heat, stirring, until the stock has been absorbed. Repeat with the remaining stock, adding just enough each time to cover the rice and stirring until it has been absorbed before adding more. The rice is done when it’s just tender and bound with a creamy sauce, about 20 minutes total. Stir in the butter, the mussel meat and parmesan cheese. Season with salt and pepper and let rest in pan for 2 minutes under a lit. Divide the rice among 4 bowls and top each with parsley and parmesan cheese. Serve right away.


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