Delicious mussel risotto

Risotto with mussels

Ingredients · Servings 4

2 kg mussels
2 cloves garlic
2 pieces of shallot
4 tablespoons olive oil
2 dl white wine
300 g risottoris
1 dl white wine
2 pieces of shallot
2 cloves garlic
0.8 l mussel stock
0.5 dl olive oil
1 pinch saffron
100 g unsalted butter
2 handfuls of parmesan cheese
salt and ground pepper
0.5 pcs lemon
4 tablespoons fresh herbs

Method · 1 h

Wash the mussels well in cold running water. Discard any broken shells and any that do not close when you crack them.
Finely chop the garlic and shallot. Heat a large pot, add the oil and fry the onion and garlic, stirring until the onion is shiny and soft. Add the mussels and stir everything together well.
Cover and steam the mussels until they open. Shake the pot a few times during steaming.
Strain the stock and pick out the shellfish. Discard any shellfish that have not opened.
Bring the mussel stock to a boil.
Heat the olive oil in a heavy-bottomed saucepan. Add the shallots, garlic and rice. Fry, stirring, until the rice is glossy.
Add the wine and continue to sauté until the wine has evaporated. Add a pinch of saffron and whisk in the hot stock, a large ladle at a time.
Stir constantly with a wooden spoon. Let the rice absorb the liquid before adding more. Continue until the rice is cooked through, about 18 minutes.
Stir in the cold, cubed butter, Parmesan and lemon juice. Season with salt and pepper and thin with a little more stock or water if the risotto is too thick.
Finally, mix in the mussels and herbs.

Risotto with mussels tastes great with a little Parmesan, and you can also add a pinch of saffron for extra color. It's actually a bit of a "forbidden" to mix Parmesan with seafood, but it's recommended to break this rule every now and then. It's delicious!

Mussels

2 pieces of shallot, large

Risotto

1 dl white wine, dry

2 pieces shallots, finely chopped

2 cloves garlic, finely chopped

1 pinch of saffron, (can be omitted)

2 handfuls of parmesan, grated (can be omitted)

0.5 lemon, juice