This morning I was on the phone with a dear friend, and as lunchtime was approaching, she asked, ‘What are you eating today? I’m alone, so nothing!’ Then I thought I had frozen mussels, some rice in the pantry, and… here is the mussel risotto with a hint of anchovies to enhance the flavor!
How to vary the mussel risotto? Apart from using fresh or frozen mussels, the mussel or peoci or muscioli rice can be varied by adding saffron or other types of fish like shrimp or clams.
For cooking the rice, if you have some fish stock or broth stored, use it clearly! I always keep the cooking liquid of mussels and clams in ice cube trays, but unfortunately, I ran out and used water!
This simple seafood first course can be very appetizing even with the addition of tomato sauce, which will also make it creamier…
I also suggest:
BLACK RICE WITH BABY SQUID
MUSSEL RISOTTO
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for MUSSEL RISOTTO
- 17.6 oz Mussels (shelled and frozen)
- 1.25 cups Rice
- 2 shallots (chopped)
- 3 Salted Anchovies
- as needed Water (boiling or cooking water from fresh mussels if purchased)
- 1 as needed Extra Virgin Olive Oil
- as needed Parsley
- as needed Salt
- as needed Pepper
Tools for MUSSEL RISOTTO RECIPE
#adv
- Rice Cookers
- Casseroles
- Spatulas
PREPARATION FOR MUSSEL RISOTTO RECIPE
• In a saucepan, put a little extra virgin olive oil and the chopped shallot.
Let it soften for a couple of minutes, then add the chopped anchovies and let them melt for a few more minutes.
• Add the rice and let it toast for 1 minute.
Continue cooking by pouring a ladle of water or fish stock when the preparation starts to become too dry.
Season with salt and pepper.
• About 10 minutes before the end of cooking, add the mussels and finish the preparation.
• Finish the mussel risotto with 2 tablespoons of EVO oil, add fresh chopped parsley and serve at the table.
Enjoy your meal!
Annalisa
