Mussel Risotto
Mussel Risotto There were two starting points for this recipe: our "Basic Aphrodisiac Mussels" recipe and the basic risotto recipe of
Ingredients
- 100 - 200 g of cooked and deshelled mussels (see the basic recipe)
- 250 ml of saffron-spiced mussel bouillon (see the basic recipe)
- 1 shallot, finely chopped (about 30 g)
- 100 g celery, finely chopped
- 1 garlic clove
Instructions
- 1
Heat the bouillon and keep it hot.
- 2
In a separate pan, heat the olive oil, add the chopped shallot and celery and let it steam for a few minutes, then add the garlic and continue heating the vegetables for another 2-3 minutes.
- 3
Increase the heat and add the rice. It should start to adsorb the moisture from the vegetables. Be careful with the heat; you must not fry the rice. After a few minutes the rice should be somewhat translucent. Lower the heat.
- 4
Add half of the white wine to the rice, the other half of the wine to the bouillon. Stir frequently until the rice has adsorbed virtually all of the added wine.
- 5
Now start adding the bouillon, ladle by ladle. Stir all the time; add the next ladle only when the last one has been more ore less completely adsorbed. The whole process of adding the bouillon