Risotto with mussels – if you like seafood, then this dish is ideal for you.
Risotto with mussels - Ana Vuletić
Risotto with mussels - if you like seafood, then this dish is ideal for you.
- 2,5 glasses of water
- 0,5 glass of white wine (dry)
- 1,5 kg of mussels (with smooth edges in the shell)
- 1/2 teaspoon salt
- 1/4 teaspoon of saffron seeds
- 1,5 teaspoons of olive oil (extra virgin)
- 1 clove of garlic
- 1 piece of onion
- 1 cup rice (short, Arborio or similar)
- 2 tablespoons pessa (finely chopped)
- pepper (optional)
- Bring the water to a boil in a deep pot over high heat. Add the mussels and steam them until the shells open, about 2-3 minutes. Strain the clams and save the water in which they were cooked. Discard any shells that have not opened.
- Separate the mussels and keep aside in a warm place.
- Drain the water in which the mussels were cooked through cheesecloth or a fine strainer into a small bowl. Add one glass of water, salt, saffron and cook on low heat.
- Heat the oil in a large pot or wok over medium heat. Add onion, garlic and fry until golden, 3-4 minutes. Add the rice and stir. Add the hot mussel liquid to the rice, half a cup at a time, allowing the rice to absorb the liquid before each addition. Stir continuously to prevent your rice from burning. After about 20 minutes, the rice should be soft and creamy.
- Remove the rice, add the mussels and parsley and season with pepper as desired. d
Along with mussels, you can also add other types of shellfish or shrimps if you wish.
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