Italian Mussel Risotto

An excellent seafood dinner in Italian style. Risotto is a representative of classic Italian cuisine. Combined with mussels, this dish is perfect for a romantic dinner, as seafood is a powerful aphrodisiac.
cook time: 50 min
Nora Vaughn
Italian Mussel Risotto

Nutrition Facts (per serving)

100
Calories
4g
Fat
13g
Carbs
4g
Protein

Ingredients (3 portions)

Basic:

Garlic 3 clove
Salt 0.5 tsp
Ground black pepper 0.5 tsp
Butter 35 g
Water (hot) 650 ml
Rice (arborio or other suitable for risotto) 200 g
Bay leaf 1 pc
Bulb onions (average) 1 pc
Greenery to taste
Parmesan 50 g
White wine (dry) 50 ml
Mussels 250 g

Recipe instructions

Step 1

Step 1
Before starting cooking, prepare all the ingredients specified in the recipe. Choose short-grain rice with a high starch content to give the dish a creamy consistency. Thaw the mussels first if you use frozen ones. Pre-boil the water; add it to the dish while it’s hot so as not to disturb the temperature.

Step 2

Step 2
Peel the onion, rinse and cut into small cubes. This will allow the onions to cook more evenly and release their flavor into the oil.

Step 3

Step 3
Peel the garlic, rinse and cut each clove lengthwise into 2 halves. In a frying pan with a thick bottom and high sides, melt the butter over low heat so that the butter does not burn. Cook garlic over medium heat for 2 minutes, stirring. Then remove the garlic and throw it away; you will no longer need it. You can replace butter with olive oil or take both in equal proportions.

Step 4

Step 4
Fry the chopped onion over medium heat until soft and lightly golden. To ensure the onions fry evenly, stir them periodically.

Step 5

Step 5
Add the rice to the onion and stir-fry for 5 minutes. Rice for risotto should not be washed so as not to wash out the starch.

Step 6

Step 6
Then pour the wine over the rice. It will provoke the opening of the pores of the grains and complement the taste of the risotto with pleasant notes. Stir constantly until the liquid evaporates.

Step 7

Step 7
Add about 300 ml of water, spices and salt to the rice. Do not stir the rice until the water boils and for 2 minutes after. This will help release the gluten from the rice better. Reduce heat under the pan. Pour in the remaining water gradually and stir constantly. Pour in each subsequent portion after the previous one has evaporated.

Step 8

Step 8
Rinse the mussels thoroughly, dry and add to the pan with the rice. Stir and cook for another 5 minutes.

Step 9

Step 9
Add the grated Parmesan cheese to the pan and stir to give the risotto a creamy consistency.

Additional rubrics

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