Risotto With Mussels and Saffron |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 2 |
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from Tastes of the Pacific Northwest by Fred Brack and Tina Bell Ingredients:
1/2 cup dry white wine |
2 tablespoons butter |
3 garlic cloves, chopped |
3 sprigs parsley |
2 sprigs tarragon |
3 lbs mussels, bearded |
2 tablespoons fine chopped onions |
6 tablespoons butter |
strained stock from steamed mussels, from above |
5 cups chicken stock |
1/2 teaspoon stem saffron |
1/2 cup dry white wine |
2 cups arboirio rice |
salt and pepper |
steamed mussels, from above |
2 tablespoons chopped parsley |
Directions:
1. Steamed Mussels: Simmer all ingred except mussels for 2 minutes. Add mussels, cover pot and steam over high heat until mussels open, about 4 minutes. (Discard mussels that do not open.) Remove mussels from shells, Strain liquid in pot through double thickness of wet cheesecloth and reserve for risotto.
2. Risotto: Saute onion in butter over med-low heat in heavy suacepan until lightly colored but not browned, about 2 minutes.
3. Meanwhile, combine strained mussel stock and enough chicken stock to make 5c and heat to bare simmer. In seperate small pan, boil saffron in 1/2c of the stock to dissolve. Set aside.
4. Raise heat under onion to medium, add wine and allow to evaporate. Add rice and cook 3-4 minutes, stirring to coat thoroughly.
5. A half cup at a time at first and less later, add simmering stock to rice, stirring constantly. When rice has nearly absorbed each portion of stock, add another. After 14-15 minutes, add saffron with its hot stock. Rice should be cooked to desired firmness in 18-20 minutes, and 4-5c of the stock will be needed. Remove from heat and salt and pepper to taste. Stir in mussels. Sprinkle with parsley and serve.
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