Entertaining Main Italian

Saffron and mussel risotto

Name: Saffron and mussel risotto recipe
Yield: 4
Cuisine: /italian
Ingredients: 6 cups (1.5L) fish stock; 1 tsp saffron strands; 2 tbs extra virgin olive oil; 60g unsalted butter; 2 long green shallots, thinly sliced, plus extra to serve; 2 garlic cloves, finely chopped; 400g arborio or carnaroli rice; 1/2 cup (125ml) white wine; 500g pot-ready mussels, debearded; 1/4 cup (20g) grated parmesan; Chopped flat-leaf parsley, to serve

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by Silvia Colloca

Cook and author

Jul 20, 2020

"I was born and raised in the heart of Pianura Padana in the Lombardy region of Italy, where rice grows abundantly and where everyone takes sensational pride in cooking the humble produce of our otherwise slightly dull, flat land. Risotto is our staple dish." – Silvia Colloca

6 cups (1.5L) fish stock
1 tsp saffron strands
2 tbs extra virgin olive oil
60g unsalted butter
2 long green shallots, thinly sliced, plus extra to serve
2 garlic cloves, finely chopped
400g arborio or carnaroli rice
1/2 cup (125ml) white wine
500g pot-ready mussels, debearded
1/4 cup (20g) grated parmesan
Chopped flat-leaf parsley, to serve

Method

1.

Place stock and saffron in a saucepan over high heat and bring to the boil, then reduce heat to low and keep at a gentle simmer.
2.

Heat oil in a large heavy-based saucepan with a lid over high heat. Add the long green shallot and garlic. Cook, stirring occasionally, for 3-4 minutes, until shallot has softened. Add rice and stir for 2-3 minutes, until well coated in mixture. Add the wine and simmer, stirring continuously, for 1-2 minutes, until reduced by three quarters and wine is absorbed. Stir in hot stock, 1 cup (250ml) at a time, stirring continuously and allowing the stock to be absorbed before the next addition, until you have only 2 cups (500ml) stock left. Add mussels and stir in the remaining stock. Continue cooking and stirring until the rice is cooked and the mixture is thick – this will take about 20-25 minutes – or until mussels have opened. The rice should be creamy but still retain some bite. Season to taste.
3.

Divide risotto among bowls, and top with extra long green shallot and chopped parsley to serve.