Golden Saffron Risotto with Plump Mussels
Immerse yourself in the rich tapestry of Italian cuisine with our Golden Saffron Risotto with Plump Mussels. Each grain of rice is imbued with the exquisite aroma of saffron, creating a luscious bed for tender mussels. It's a dish that marries simplicity with luxury, offering an elegant meal for any occasion.
BUY MUSSELS
What you’ll need
- 200g mussels, cleaned and debearded
- 1 cup Arborio rice
- 1 liter fish or vegetable stock, kept warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- A pinch of saffron threads
- ½ cup dry white wine
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 50g Parmesan cheese, grated
- Fresh herbs for garnish (such as parsley or basil)
- Salt and freshly ground black pepper, to taste
- Lemon zest, for garnish
Let's Cook!
Step 1
Soak the saffron threads in a few tablespoons of warm stock to release their colour and aroma.
Step 2
In a large pan, heat the olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute.
Step 3
Stir in the Arborio rice, making sure each grain is coated with oil.
Step 4
Pour in the white wine and let it simmer until the liquid has mostly evaporated.
Step 5
Begin adding the warm stock, one ladle at a time, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladle.
Step 6
Stir the saffron-infused stock into the risotto, then continue adding the remaining stock until the rice is al dente and creamy.
Step 7
In a separate pan, steam the mussels with a splash of water, covered, until they open. Remove from the heat and discard any that haven't opened.
Step 8
Once the risotto is cooked, stir in the butter and Parmesan cheese until melted and creamy. Season with salt and black pepper.
Step 9
Gently fold in the cooked mussels, reserving a few for garnish.
Step 10
Serve the risotto in warm bowls, topped with the reserved mussels, a sprinkle of fresh herbs, and lemon zest.
