Risotto with mussels
Description
The recipe won't take much time. Risotto is rice cooked with various ingredients: meat, fish, mushrooms, berries, seafood, cheese. The cooked rice in risotto should be soft and creamy, yet slightly firm in the center. Use pre-cleaned, frozen mussels. Also, prepare in advance a vegetable broth made from onion, parsnip, and carrot. The amount is approximate—adjust during evaporation. Let's begin. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients for risotto. There's no need to thaw the mussels in advance—just take them out of the freezer and let them sit on the table.
- 2
Step 2
Heat the vegetable oil, crush the garlic with a knife, and fry it in the oil. Then discard the garlic— it is only needed to flavor the oil.
- 3
Step 3
Finely chop an onion and sauté until soft in flavored oil.
- 4
Step 4
Place the rice in the pan, mix with the onion, and sauté for a couple of minutes until the rice turns slightly creamy in color.
- 5
Step 5
Now pour in the dry white wine, do not cover with a lid, and let it evaporate, stirring the rice frequently.
- 6
Step 6
Next to you on the stove, you should have hot broth (preferably simmering at this point). Add the broth to the pan in small portions, one ladle at a time, pouring the next portion only after the previous one has been absorbed. Taste the rice; it should be soft, but slightly firm in the center.
- 7
Step 7
It's time to add salt, pepper, herbs, mussels, another portion of broth, and cook covered for 2-3 minutes, no longer. Mussels should not be cooked for too long, otherwise they will become tough.
- 8
Step 8
The risotto is almost ready, just add grated Parmesan and a little fresh herbs.
- 9
Step 9
Done.