My risotto with mussels
Presentation
Are you ready to discover a new and surprising way to enjoy the sea? Today I'll take you into the heart of my kitchen to reveal the secret to a dish that will leave you speechless: my mussel risotto. A creamy and enveloping first course that, thanks to the use of spiced lard , transforms into a bold and unforgettable taste experience. Get ready to create a culinary masterpiece that combines seafood tradition with a personal touch.
Ingredients:
- 200g of white or semi-brown rice (carnaroli or vialone nano)
- 1 portion of mussel sauce (about 30 mussels)
- 350g of water
- 1 chilli pepper
- 25g of spiced lard or butter
- salt to taste
Preparation:
1 Gently thaw the mussel sauce with a little water directly in the saucepan where you will cook the risotto. Once it has completely thawed, 2 Remove the mussels, placing them in a separate container. Add the remaining water and a pinch of coarse salt to the saucepan and bring to a boil. Meanwhile, 3 Chop the chili pepper, removing the seeds, but not too finely.
4 When boiling, add the rice and stir. Adjust the heat so that the risotto simmers gently. Stir periodically to prevent it from sticking to the bottom. After about 18-20 minutes (but it depends on the type of rice you're using), when most of the liquid has been absorbed, remove the rice from the heat. 5 Add the cold spiced lard (or butter) and stir vigorously until well combined. Halfway through, add the chili pepper. 6 Finally, add the mussels and stir gently. Serve immediately and enjoy!
Advise
- Spiced lard : I used the fat left over from making spiced bacon jellies, but if you don't have it, you can easily use an equal amount of butter. It will have a less original flavor but will be just as delicious.
- Stir : Keep stirring the risotto constantly to prevent it from sticking to the bottom and add a little water if necessary.
- Be careful with the rice : cooking times can vary significantly depending on the type of rice you use. The basic rule is always to taste.
Author:
