Saffron risotto with mussels

Name: Saffron risotto with mussels
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 Shallot; 1 Garlic clove; 1 TEASPOON clarified butter; 50 g Risotto Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 knife tip Saffron threads; 50 ml dry white wine; 200 ml Vegetable broth; 1/4 red pepper; 200 g Mussels; 50 g frozen peas; 10 g Parmesan cheese

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 Shallot
1 Garlic clove
1 TEASPOON clarified butter
50 g Risotto Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 knife tip Saffron threads
50 ml dry white wine
200 ml Vegetable broth
1/4 red pepper
200 g Mussels
50 g frozen peas
10 g Parmesan cheese

Directions

1
Peel and finely dice the shallot and garlic. Heat clarified butter in a pot, fry shallot and garlic over low heat until translucent. Add rice and sauté briefly. Season with salt, pepper and saffron.
2
Gradually add wine and stock, stirring from time to time. Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Clean, wash and cut the peppers into strips.
3
Wash and clean the mussels thoroughly. Discard opened mussels. Add peas, peppers and mussels to the risotto after about 15 minutes. Throw away closed mussels. Arrange on plates. Sprinkle with parmesan.