An uncomplicated recipe for a healthy dish - seafood risotto. Mussels with rice, Provencal herbs and dry wine are a classic Mediterranean cuisine that is easy to make with your own hands at home. Choose special rice for risotto, for example, the Arborio variety is ideal, or even better Carnaroli.
It is necessary
- Products:
- • Rice for risotto - 250-300 grams
- • Mussels (frozen peeled) - 280 grams
- • White wine (table, dry) - 50 ml
- • Onions - 1 pc.
- • Garlic - 2 cloves
- • Olive oil - 2 tablespoons
- • Condiments (thyme, black ground pepper) optional
- • Salt to taste
- • Water or broth - 2-3 cups
- Dishes:
- • Frying pan with a thick bottom
- • Wooden spatula
Instructions
Step 1
Rinse the rice and put it in a colander, then put it on a dish to dry. Peel the onions and garlic and chop finely. Seafood, if frozen, must be thawed naturally at room temperature. Fresh mussels only need to be rinsed and allowed to drain.
Step 2
Heat olive oil in a frying pan, fry chopped onion and garlic until transparent. Add mussels and brown with onion. Next, dried rice is poured into the pan and fried in such a way that most of the cereals are in the oil. After that, white wine is added to the risotto and allowed to evaporate a little.
Step 3
Add water or broth to the rice in small portions. For Mediterranean mussel risotto, it is better to use fish or vegetable broth. Portions of broth are topped up only when the previous liquid is completely absorbed by the rice. After each serving, taste the rice for readiness. The ideal consistency for risotto is mushy, not thick and lumpy, but slightly runny. The rice should be somewhat hard on the inside, soft on the outside. Season the risotto with spices and salt and let it brew for 5-7 minutes. When serving, it is recommended to sprinkle the dish with grated Parmesan cheese. Bon Appetit!
