Risotto with mussels: recipes, cooking features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Risotto is a classic Italian dish worth having in a cookbook. In fact, this is not a dish, but a way of cooking. Because there are an infinite number of versions and recipes for risotto: with mussels, shrimps, mushrooms, meat and vegetables. Learn how to make seafood risotto in the article below.

Mussel risotto recipe

Seafood risotto is a great lunch option for two. Don't forget to fill the glasses with white wine and light the candles - a romantic dinner is ready! The list of ingredients needed to make mussel risotto includes:

• frozen mussels - 800g;
• broth - 1 liter;
• 1 large chopped onion;
• olive oil - 4 tablespoons;
• rice - 250 g;
• dry white wine - 200 ml;
• cherry tomatoes - 6 pcs;
• juice of 1 lemon;
• grated cheese - 50 g;
• chopped parsley - 1 handful;
• pepper, s alt.

The method of making mussel risotto is as follows.

Thaw the mussels, remove the meat from the shells, leave a few empty shells for decoration. Prepare the broth. Heat two tablespoons of olive oil in a frying pan, add mussel meat and cook covered for 2-3 minutes. Take them off the heat and put them in another container.

In the same pan, heat two more tablespoons of olive oil and fry the onion in it. Add rice and fry it for 1-2 minutes, stirring constantly. Pour over the white wine, reduce the heat and stir until the rice has absorbed the liquid. While stirring, add the chopped tomatoes, and then begin to gradually pour in the broth until it absorbs all of the rice.

3-4 minutes before the end of rice cooking, add mussels. Remove the dish from the fire. Drizzle the risotto with a little lemon juice before serving, then sprinkle with grated cheese. Put some of the mussels into the shells and add some herbs (such as parsley). Risotto with mussels is ready! Serve.

Creamy Delight

This recipe for Mussel Risotto in Cream Sauce is a little more complicated than the previous one, but the reward for your efforts is a hearty dish that will amaze everyone who tries it! Products needed:

• 1/2 kg mussels (fresh or frozen);
• 50ml dry white wine;
• 200g carrots;
• 1 medium onion, peeled and cut into small cubes;
• 200 ml stock;
• 2 tablespoons of butter;
• 1/3 teaspoon sea s alt;
• 1/2 teaspoonsugar;
• 50 ml cream 30%;
• freshly ground black pepper;
• 2 tablespoons chopped parsley.

What to do?

Defrost the mussels and rinse under running cold water, tear off the spars (threads protruding from the inside of the mollusks) and clean the shells, rinse again. Place in a saucepan with wine, cover and simmer for 3-4 minutes on high heat, or until they all open.

Open the lid and let them cool down a bit. Mussels that have not opened should be discarded. Leave 1/4 of the mussels whole (with shells), remove the rest from the shells. Leave the broth of the wine.

Peel the carrots, cut into 4 pieces, then cut them into thin slices. Place it in a heavy bottomed saucepan along with the onion, 1/4 cup stock, oil, s alt and sugar. Stir and boil, cover and simmer over medium heat for 8 minutes until the liquid has evaporated, stirring occasionally.

Pour the decoction of mussels into a container with carrots. Add remaining broth and cream. Boil and season with freshly ground pepper and possibly s alt. Mix in mussels (both peeled and in shells) and parsley. Boil the rice according to the previous recipe. Mix boiled cereals with seafood. Ready! Be sure: the reviews for the recipe for risotto with mussels in a creamy sauce will be extremely admiring. Real jam! Bon appetit.

Risotto recipe with shrimps and mussels

This recipe is one of many variations of risottowith seafood. Remember that it should not become a limitation of your imagination. You can safely use squid, shellfish or other favorite seafood instead of shrimp and scallops. What ingredients are needed for shrimp and mussel risotto?

• Mussels in white wine - 1 pack.
• Tiger prawns - 1 pack.
• 1 onion.
• Garlic - 1 head.
• Dry white wine - 1 cup.
• Bouillon - 1 liter.
• Rice - 1 cup.
• Olive oil - 3 tbsp.
• Chopped parsley - 2 tbsp.
• Spices: s alt, pepper.

How to make mussel and shrimp risotto?

In a saucepan, fry finely chopped onion and garlic in olive oil. Add rice, keep on fire until it becomes "glassy".

Pour in the wine, simmer for two minutes over low heat. Add the hot broth and stir until the rice has absorbed all the liquid. Rice should be soft but not overcooked.

Place the mussels and shrimps on top of the rice: cover and cook for about 5 minutes. Top with onions, garlic and parsley. Serve immediately.

How to cook risotto: culinary secrets

The following are tips on how to make the right risotto. We definitely recommend checking them out! Risotto is perfect for a quick lunch or a generous meal for the whole family - in any case, it will be more pleasant to serve guests a delicious dish.

Rice

As inany other dish, the base is the key to success. No matter how you want to, but you won’t be able to cook risotto without rice, so you should pay special attention to the quality of cereals.

Don't use white, long grain parboiled rice. The optimal rice for risotto has a short, round or oval grain. Once cooked, it should be al dente.

Prepare hot broth

Before you start making risotto, prepare all the ingredients. First of all, the broth. Cook it ahead of time or alternatively use cubes. Whichever you choose, be sure to heat it up before adding it to the rice, as adding cold stock to the grits lowers the temperature and slows down the cooking process considerably. Please note that if you are cooking seafood risotto, then the broth should also taste fishy.

Butter

In the process of making risotto, you repeatedly have to turn to the roasting technique. What oil to use? Schools are different. Some are fried in butter, others in olive oil (but not extra virgin). If you care about buttery taste, use clarified butter, or compromise and mix two types of butter (like clarified and olive or butter and olive).

Remember that regular oil burns very quickly. If adding oil is not essential for you, you can use preferablyrapeseed because it has a high combustion temperature. Remember that rice grains should be "glassy" and not brown and burnt.

Wine

Theoretically, its addition is not mandatory, but due to this product, risotto acquires a characteristic deep taste and aroma. Don't skimp on wine!

Buy good wine and remember that you can also serve it with the finished dish. Plus, you won't spend the whole bottle on risotto anyway.

Some Technique

Constant stirring of risotto is absolutely impractical. In this way, we only saturate the rice with air unnecessarily and cool it. We also run the risk of simply crushing the grains. However, moderate gentle stirring is a completely different story. This is highly recommended because the starch is more easily released when the grains rub against each other.