Name: Mussel risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1.5 litre (6 cups) chicken stock; 1 tablespoon olive oil; 1 onion. finely chopped; 1 garlic clove, crushed; 2 cup arborio rice; 1/2 cup dry white wine; 200 gram tub cooked mussels, drained; 1/4 cup grated parmesan, plus extra shaved parmesan to serve; 40 gram butter, chopped; grated zest and juice 1 lemon; parsley and crusty bread, to serve

Mussel risotto

Creamy mussel risotto with grated parmesan and lemon zest. Arborio rice is simmered in chicken stock, creating a delicious complement to the white wine-steamed mussels.

Serves 4

Prep

15M

Cook

25M

Total

40M

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Ingredients

1.5 litre (6 cups) chicken stock

1 tablespoon olive oil

1 onion. finely chopped

1 garlic clove, crushed

2 cup arborio rice

1/2 cup dry white wine

200 gram tub cooked mussels, drained

1/4 cup grated parmesan, plus extra shaved parmesan to serve

40 gram butter, chopped

grated zest and juice 1 lemon

parsley and crusty bread, to serve

Method

1.Pour stock into saucepan and bring to a slow simmer. Remove from heat and keep warm.

2.Meanwhile, heat oil in a large saucepan on medium. Saute onion and garlic 2-3 minutes, until tender. Add rice, stirring for 1 minute to coat well in oil.

3.Pour in wine and cook, stirring, 1 minute until absorbed. Add hot stock. 1 cup at a time, stirring after each cupful until all liquid has been absorbed – this will take 15-20 minutes. Rice should be creamy with a slight bite. Add mussels and stir through to warm them.

4.Remove from heat. Stir parmesan, butter and lemon through. Season. Set aside. covered. 2 minutes, then serve with shaved parrnesan and parsley. Accompany with crusty bread.

Risotto should be eaten as soon as possible after cooking white it retains its texture.
Note

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