Mussel Risotto

Step-by-step cooking

1. Step 1:

   

   Before cooking, prepare all the products specified in the recipe. Take round-grain rice with a high starch content to give the dish a creamy consistency. Pre-defrost the mussels if you take frozen ones. Pre-boil the water, add it to the dish hot, so as not to break the temperature regime.

2. Step 2:

   

   Peel, rinse and cut the onion into small cubes. So the onion will fry more evenly and give its flavor to the oil.

3. Step 3:

   

   Peel the garlic, rinse and cut each clove lengthwise into 2 halves. In a frying pan with a thick bottom and high sides, melt the butter over low heat so that the butter does not burn. Fry the garlic over medium heat for 2 minutes, stirring. Then remove the garlic and throw it away, it will no longer be useful to you. Butter can be replaced with olive oil or take both in the same proportions.

4. Step 4:

   

   Fry the chopped onion over medium heat until soft and light golden brown. To evenly fry the onion, stir it periodically.

5. Step 5:

   

   Add the rice to the onion and fry, stirring, for 5 minutes. Rice for risotto can not be washed, so as not to wash the starch.

7. Step 6:

   

   Then pour wine over the rice. It will provoke the opening of the pores of the seeds and complement the taste of risotto with pleasant notes. Stir constantly until the liquid evaporates.

8. Step 7:

   

   Add about 300 ml of water, spices and salt to the rice. Do not stir the rice until the water boils and for 2 minutes after. This way gluten from rice will stand out better. Turn down the heat under the pan. Pour in the remaining water gradually and now mix constantly. Pour in each subsequent portion after the previous one has evaporated.

9. Step 8:

   

   Wash the mussels thoroughly, dry them and add them to the rice in the pan. Stir and cook for another 5 minutes.

10. Step 9:

    

    Add the grated parmesan cheese to the pan and stir to give the risotto a creamy consistency.