Saffron And Mussel Risotto |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Adapted from a delicious looking French recipe off of ChezMyrtille: chezmyrtille.blogspot.c om/2007/07/mussel-risotto. html. Makes a wonderful date night dinner! 2 generous servings. Ingredients:
1 garlic clove, minced |
1 pound in-shell mussels, cleaned |
1/4 tsp saffron |
1 cup hot vegetable broth, plus additional as required |
1 shallot, minced |
1/2 medium onion, minced |
2/3 cup arborio rice |
1/2 cup dry white wine |
1/4 tsp black pepper |
1/4 cup fresh basil |
Directions:
1. In a fairly large saucepan, sweat the garlic with a little bit of water.
2. Add the mussels and cover.
3. As soon as the mussels have opened, remove from the heat and shell gently. Filter the juice, add saffron and vegetable stock and set it aside.
4. Heat 1/4 cup water in another large saucepan.
5. Add the shallot and onion, and cook 5 minutes.
6. Add rice to shallot mixture and stir well. Cook 2 minutes.
7. Add the white wine and cook, stirring, until all liquid is absorbed.
8. Begin adding the filtered mussel mixture 1/4 cup at a time (while stirring constantly) until each addition evaporates.
9. Stir in pepper, basil, and mussels.
10. Serve immediately.
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