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Mussel Risotto
There were two starting points for this recipe: our "Basic
Aphrodisiac Mussels" recipe and the basic risotto recipe of
Jamie Oliver, published in his book "The Naked Chef". Many of
the vegetables used to prepare the risotto are the same as used
for the "Basic Aphrodisiac Mussels", thus you might consider
preparing the risotto at the same time as the basic mussel dish.
Please note that the quantities indicated are enough for two
servings of the dish as the only course at a meal.
Proceed as follows:
Ingredients:
1
. Heat the bouillon and keep it hot.
·
100 - 200 g of
cooked and
deshelled mussels
2. In a separate pan, heat the olive oil, add the chopped
shallot and celery and let it steam for a few minutes, then
add the garlic and continue heating the vegetables for
another 2-3 minutes..
(see the basic
recipe)
3
. Increase the heat and add the rice. It should start to
adsorb the moisture from the vegetables. Be careful with
the heat; you must not fry the rice. After a few minutes
the rice should be somewhat translucent. Lower the heat.
·
·
250 ml of saffron-
spiced mussel
bouillon (see the
basic recipe)
1 shallot, finely
chopped (about 30
g)
100 g celery, finely
chopped
1 garlic clove,
finely chopped
125 g risotto rice
1 tbsp extra virgin
olive oil
4. Add half of the white wine to the rice, the other half of
the wine to the bouillon. Stir frequently until the rice has
adsorbed virtually all of the added wine.
5. Now start adding the bouillon, ladle by ladle. Stir all the
time; add the next ladle only when the last one has been
more ore less completely adsorbed. The whole process
of adding the bouillon should take 15-20 minutes.
6. Add the mussels on top of the rice. Cover the pan and
keep it at very, very low heat for a few minutes until the
mussels have been heated all through. Remember that
you do not have to cook the mussels, just to heat them.
·
·
·
·
·
·
150 ml dry white
wine
3 tbsp high-quality
cognac or similar
brandy
7
. Bring the pan to the table. Turn off any electric lights,
there should only be candle-light. Remove the cover
from the pan, add the cognac, replace the cover, wait 30
seconds, remove the cover again and ignite the cognac
fumes. When the flames have died, serve the risotto
immediately.
You can prepare the risotto in advance and keep it deep frozen.
The rice will loose some of its texture and some of the bite, but
so what? if you are in a hurry..
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