Risotto is as multifaceted as all classic Italian cuisine. Of all the types of seafood risotto, I like this dish with mussels the most - they give the rice a bright Mediterranean taste. I propose to cook it today.
Ingredients
- Mussels (boiled and frozen) – 300 g
- Chicken broth - 500 ml
- Rice - 200 g
- Wine (dry white) – 150 ml
- Onion - 1 pcs.
- Garlic - 2 teeth
- Parmesan - 70 g
- Olive oil - 3 art.l.
- Sea salt - to taste
- Italian herbs - to taste
- Ground black pepper - to taste
Step-by-step cooking recipe
Crush the garlic with a knife and fry in a small amount of olive oil, then remove the cloves.
Finely chop the onion, add to the frying pan to the oil where the garlic was, fry for 2-3 minutes.
Add rice to the onion, fry for 5 minutes, stirring constantly.
Pour in the wine and let it evaporate. Then season with Italian herbs to taste.
Gradually add chicken broth in small portions. Simmer the rice with broth over low heat until the rice is ready.
Grate the parmesan on a fine grater, add most of it to the rice, leave a little for serving. Stir and add salt to taste.
Add the pre-thawed mussels to the rice, simmer everything a little over low heat.
Serve the finished risotto to the table, sprinkled with parmesan and sprinkled with freshly ground black pepper.
