Saffron And Mussel Risotto
From jo_jo_ba 15 years ago
- 60 minutes to make
- Serves 2
Adapted from a delicious looking French recipe off of ChezMyrtille: http://chezmyrtille.blogspot.c om/2007/07/mussel-risotto. html. Makes a wonderful date night dinner! 2 generous servings.
Ingredients
- 1 garlic clove, minced shopping list
- 1 pound in-shell mussels, cleaned shopping list
- 1/4 tsp saffron shopping list
- 1 cup hot vegetable broth, plus additional as required shopping list
- 1 shallot, minced shopping list
- 1/2 medium onion, minced shopping list
- 2/3 cup arborio rice shopping list
- 1/2 cup dry white wine shopping list
- 1/4 tsp black pepper shopping list
- 1/4 cup fresh basil shopping list
How to make it
- In a fairly large saucepan, sweat the garlic with a little bit of water.
- Add the mussels and cover.
- 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.
- Heat 1/4 cup water in another large saucepan.
- Add the shallot and onion, and cook 5 minutes.
- Add rice to shallot mixture and stir well. Cook 2 minutes.
- Add the white wine and cook, stirring, until all liquid is absorbed.
- Begin adding the filtered mussel mixture 1/4 cup at a time (while stirring constantly) until each addition evaporates.
- Stir in pepper, basil, and mussels.
- Serve immediately.
jencathenThe Groups
-
Foodies That Follow WWs
49 members -
Growing Your Own Herbs Vegetables
385 members -
Comfort Foods
784 members -
Gluten Free No Wheat
241 members -
Eat Light Healthy
457 members -
Weight Watchers
282 members -
Cooking For Food Allergies
45 members -
Italian
350 members -
Food Blogs
60 members -
Whole Foods
142 members
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "