Mussel Risotto
Mussel Risotto
Equipment
- Large skillet or saucepan,
- knife
- Cutting board
Ingrediënten
- 1 small onion
- 40 g butter
- 300 g Arborio rice
- 100 ml dry white cooking wine
- 2-3 fish bouillon cubes
- 2 carrots
- 3-4 stalks of celery
- 500 g mussels 1/2 kg in the shell
- Fresh parsley
- Fresh celery leaves
- Sea salt
- White pepper
Instructies
- Finely chop the onion and sauté it in 40g of butter in a large skillet or saucepan.
- Add the rice to the skillet and cook it over medium-high heat for about 5 minutes.
- Meanwhile, prepare 900ml of fish broth by dissolving 2-3 fish bouillon cubes in boiling water.
- Deglaze the rice with the white cooking wine.
- Gradually add the fish broth to the rice, stirring constantly, and let the rice absorb the liquid over approximately 15 minutes.
- Cut the carrots and celery into strips.
- Rinse the mussel shells and inspect them.
- Once all the liquid has been added to the rice, add the vegetables and mussels on top of the rice, cover the pan, and let the dish cook for 15 minutes, stirring occasionally.
- Finely chop plenty of parsley and celery leaves and sprinkle them over the dish.
- Season with (sea) salt and freshly ground white pepper to taste.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a crisp and acidic white wine such as Sauvignon Blanc or Pinot Grigio to complement the briny flavors of the mussels and the richness of the risotto.Nutritional Information
Calories: 450 kcal | Carbohydrates: 65 g | Protein: 20 g | Fat: 10 g | Sugar: 3 g
