Mussel Risotto

Name: Mussel Risotto
Ingredients: 1 tbsp olive oil; 1 None onion, finely chopped; 1 clove garlic, minced; 15 oz Arborio rice; 1/2 cup dry white wine; 6 cups chicken stock, warmed; 7 oz cooked mussels, drained; 1 oz grated Parmesan, plus extra shaved Parmesan to serve; 3 tbsp butter, chopped; 1 None lemon, zested and juiced; None None fresh parsley, to serve; None None crusty bread, to serve

12 ingredients

2 steps

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
1 clove garlic, minced
15 oz Arborio rice
1/2 cup dry white wine
6 cups chicken stock, warmed
7 oz cooked mussels, drained
1 oz grated Parmesan, plus extra shaved Parmesan to serve
3 tbsp butter, chopped
1 None lemon, zested and juiced
None None fresh parsley, to serve
None None crusty bread, to serve

Directions

1

Heat oil in a large saucepan over medium heat. Saute onion and garlic for 2-3 mins, until tender. Add rice and cook, stirring, for 1 min. Add wine and cook, stirring, for 1 min, until absorbed. Add 1 cup hot stock. Stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins. Add mussels and warm through.
2

Remove from heat. Add Parmesan, butter, lemon zest and lemon juice. Season. Set aside, covered, for 2 mins. Garnish with shaved Parmesan and parsley. Serve with crusty bread.