Risotto with mussels

Risotto with mussels
Risotto with mussels Recipe for risotto with fresh mussels and wine. White, Lenten, ideal for periods of fasting, as a first or main course. From radicio.com.
5.0 stars rate, from 4 people

Preparation time: 30 minutes | Cooking: 35 minutes | Total time: 1 hour 5 minutes
Recipe for: 4 rich portions

Nutrition information per 1 portion
Calories: 412 Calories | Fat: 7 g.

Fresh mussels: 2 pounds (shelled)
Ελαιόλαδο : 4 tablespoons
Chopped κρεμμύδι : 1 moderate
Chopped garlic: 1 clove
Dry white wine: 1/2 cup
Rice: 1 1/2 cup (eg. Carolina or arborio)
Pepper: as you like
Salt: only if necessary
Chopped parsley: 2 - 3 tablespoons for sprinkling

1. Clean mussels thoroughly with a wire brush and remove the plume. Rinse well.
2. Put in large pot 3 cups water and when boiling add the mussels. Close the lid and cook until mussels open, 5 minutes. The download from heat.
3. Keep the water boiled mussels, after the passing of very thin cheesecloth. Avoid using water that is at the bottom of the pot, because there gathered sand can make mussels. You must have at least 3 mugs. The keep warm.
4. Since mussels hold some with shell, while the residues from removing the shell. If any mussels did not open, throw them away.
5. In saucepan, heat the olive oil and add the onion. The wilt over medium heat for 4 - 5 minutes. Add the garlic and cook another minute. Add the rice and stir well to fill with oil.
6. Add the wine and evaporate when, add half a cup of water boiled mussels. Stir regularly rice. When the liquid has evaporated add some more coke, until the rice is ready (to chylosei but holds little inside the grain). Add the mussels, try for salt and add if necessary. After boiling for 1 - 2 minutes, remove from the fire.
7. Add the parsley, pepper and serve immediately.

Prepared in 2 April 2015 by Luise

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