Shellfish Rice
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- Ingredients
- 10 cups mussels (washed)
- 1.333 cups dry white wine
- 1 Bouquet garni
- 5 cups chicken stock
- 2 Tbsps olive oil
- 2 small onions (finely chopped)
- 2 cloves garlic cloves (minced)
- 2 cups Risotto
- 2 pinches Saffron
- 3 Tbsps Crème fraiche
- ¾ cup grated Parmesan
- salt
- peppers
Preparation steps
1.
Place the mussels in a large pan with the bouquet garni and white wine. Cover and cook over a high heat until the mussels open.
2.
Allow to cool, remove from shells (discarding any that don't open), and strain the cooking juices into the chicken stock.
3.
Heat the oil in a shallow pan and fry the onions and garlic. When they have softened, add the rice and stir until translucent.
4.
Add the stock, one ladle at a time. Cook on a low heat stirring frequently until the rice has absorbed all the stock before adding the next ladle. Continue in this fashion until the rice is soft yet tender to the bite.
5.
Stir in the saffron, mussels, creme fraiche and Parmesan. Season to taste with salt and pepper.
6.
Divide the risotto between the plates and serve immediately.
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