Preparing a good risotto with mussels is easier than it seems. The basic rule is that the mussels must be very fresh to ensure the success of the dish, then, a few other ingredients will allow you to serve a great risotto on the table. Save this recipe; it will come in handy to include in your menus for seafood lunches or dinners for any holiday or special occasion.
Preparation: 15 Minutes
Baking: 18-20 Minutes
Difficulty: Very Easy
1 kg mussels (very fresh)
600 ml fish stock
600 ml of mussel cooking water
350 g Carnaroli rice (or for risotto)
1 glass dry white wine
100 ml extra virgin olive oil
1 chili pepper
5 garlic cloves
1 bunch of parsley (chopped)
How to make Risotto alle cozze – Risotto with mussels
First wash the mussels in running water, remove the byssus (black filament) and any encrustations on the shell, place them in a pan on high heat with oil and crushed poached garlic, chili pepper, and half a glass of dry white wine. Close the lid and let all the shells open.
Let them cool and remove all the shellfish, keep them warm between two plates, filter the liquid from the mussels and keep it in a small pot.
Wash and finely chop the parsley, peel and finely chop the onion, prepare the fish stock with the granulated stock cube or fish stock and pour it into the small pot with the cooking liquid from the mussels.
In a heavy-bottomed, low-sided saucepan, put 5 tablespoons of oil and stew the onion with 1 tablespoon of fish stock over low heat. When the onion is almost done and begins to brown, add the chopped chili pepper, then pour in the rice and let it toast for a few minutes over a high flame while stirring, add the wine and let it evaporate, add half of the chopped parsley and start cooking the risotto while stirring and adding a ladle of boiling broth when the rice tends to dry out and so on until it is cooked.
Add the mussels kept aside and stir gently, add the remaining parsley, salt to taste, sprinkle with chili powder and soft and fragrant the risotto with mussels is ready to serve.