RISOTTO CON LE COZZE

Ingredients

10 oz. long-grain rice
3 1/2 lbs. mussels
4 tbs. olive oil
1 small onion
2 cloves garlic
1 1/2 qts. fish broth
1 oz. parsley
1 oz. butter
pepper

How to make the Risotto with mussels:

Wash and brush the mussels thoroughly, and then leave them in salted water for an hour. Drain and place in a large pan over medium-high heat, until the mussels open up. Extract the flesh making sure all mussels are clean and taking care to remove the “beards”. Strain the resulting broth through a very fine sieve or cheesecloth.

Finely slice the onion, and cook it with the cloves of garlic in a saucepan with oil. When the onion begins to get tender and the garlic is slightly browned, remove the garlic. Add the rice and let it toast and absorb the fats. Add the mussel broth and keep stirring the rice till the liquid is well absorbed. Add the additional fish broth as needed and proceed to cook as in basic recipe. When rice is al dente, add the minced parsley and the mussels. Remove from heat and add butter. Let it rest for a few minutes and serve.

Serves 6