Mussel Risotto

Name: Mussel Risotto
Ingredients: 1 tablespoon olive oil; 1 onion finely chopped; 1 clove garlic minced; 15 ounces arborio rice; 1/2 cup dry white wine; 6 cups chicken stock warmed; 7 ounces mussels cooked, drained; 1 ounce grated Parmesan plus extra shaved Parmesan to serve; 3 tablespoons butter chopped; 1 lemon zested and juiced; fresh parsley to serve; crusty bread to serve

12 ingredients

2 steps

Ingredients

1 tablespoon olive oil
1 onion finely chopped
1 clove garlic minced
15 ounces arborio rice
1/2 cup dry white wine
6 cups chicken stock warmed
7 ounces mussels cooked, drained
1 ounce grated Parmesan plus extra shaved Parmesan to serve
3 tablespoons butter chopped
1 lemon zested and juiced
fresh parsley to serve
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.