A true institution in Italy, risotto is a delicious and easy dish to make. Here it is associated with mussels, Parmesan and seaweed butter.
Preparation : 10 minutes
Cooking : 20 min
Ingredients for 4 persons :
- 90 cl of full-bodied poultry stock
- 2 beautiful shallots
- 30 g seaweed butter
- 300 g of rice risotto
- 15 cl of white wine
- 4 tbsp. heavy cream
- 4 tbsp. parmesan shavings
- 500 g of mussels cooked
- Some fresh herbs
- Salt, freshly ground pepper
Recipe for mussel, parmesan and seaweed butter risotto
- Heat the full-bodied broth.
- Peel and chop the shallots.
In a large frying pan,
- Melt the butter and brown the shallots without coloring.
- Add the rice and pearl it.
- Pour in the white wine.
- Season with pepper and cook until the liquid is absorbed.
- Add 2 tsp. of heavy cream.
- Pour in the full-bodied broth as it is absorbed by the rice.
- The cooking time can vary from 17 to 18 minutes.
Just before the end of cooking,
- Add the rest of the heavy cream, the Parmesan shavings and the mussels (keep some for dressing),
- Return to temperature and mix.
Arrange the risotto on hot plates garnished with fresh herbs, mussels and Parmesan shavings.
LEARN MORE ...
Each year, France produces nearly 75,000 tonnes of mussels, more than half of which are bouchot mussels. To satisfy the appetite of the French, 130,000 tonnes are also imported, mainly from Spain and the Netherlands. Our attraction to this succulent mollusk is perfectly illustrated at the great sale of Lille where 500 tonnes of mussels are tasted every year in a single weekend!
Recipe: A. Beauvais
Photo: A. Beauvais - F. Hamel