Recipe

Risotto With Mussels Midopilafo Recipe

	Alagrecque / All my dishes 1 year, 8 months ago A Greek dish with an Italian touch full of sea flavours and spicy taste Prep:15m Cook:35m Servings:6	Alagrecque
	mussels risotto greek

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Ingredients

500 gr. meat of mussels

20 mussels with their clam on

1/2 cup olive oil

1/2 cup dry white wine

2 tbs ouzo

2 litres of meat stock (preserved warm)

450 gr. Arborio rice

1 onion chopped

1 clove garlic chopped

1 tbs tomato puree

5-6 cherry tomatos cut in halves

2 tbs fennel (optional)

2 tbs anise

1 small spicy green pepper

salt and pepper to taste

Directions

Clean the clams of the mussels using an ironbrush, wash them, remove any hair and steam them in a pot with 2 tbs of ouzo (or water). Discard any that haven’t opened and keep the rest aside.

In a large frying pan (wok type) saute with the olive oil in medium high, the onion, garlic and green pepper.

Add the rice, tomato puree, fennel (optionally) and anise. Saute until the rice becomes transparent (approx. 5 mins).

Add wine and tomatoes, reduce fire and stir.

Keep the meat stock near you and have a laddle with it. When almost all liquid is absorbed add a large laddle at a time. Keep cooking and adding laddles of stock and stirring. When there are but 2 portions of stock left, add the meat of mussels and continue cooking until our rice looks tender and creamy.

Season with salt and pepper and serve with the open mussels shels on top.

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