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Mussels with Saffron Risotto
Prep Time: 20 Minutes - Cost: $
Servings: 6 - Difficulty Level: 2
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Ingredients
- 2 cups water
- 1/4 teaspoon salt
- 1 pound fava beans, shelled
- 5 cups Chicken Stock
- 1/4 teaspoon saffron
- 1-1/2 cups Vialone Nano, Carnaroli, or Arborio rice
- 1/4 cup dry white wine
- 1-1/2 pounds debearded blue mussels
- 8 ounces tomato (about 1 tomato), peeled, seeded, and chopped (about 1 cup)
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Directions
- Bring the water to a boil in a medium saucepan over hight heat. Add the salt and the fava beans. Cook for 30 seconds, drain, and rinse under cold water. Peel the beans.
- Bring the Chicken Stock to a boil in a medium saucepan. Add the saffron and reduce the heat to maintain a simmer.
- Preheat a nonstick Dutch oven over high heat. Add the rice and cook, stirring constantly, until lightly browned, about 3 minutes. Keeping the heat on high, slowly add 1 cup of the stock, stirring vigorously. When the stock has been mostly absorbed and small craters dot the surface, add another 1/2 cup. Stir and bring back to a simmer. Add the remaining stock 1/2 cup at a time, stirring after each addition. Continue to stir until the liquid has been absorbed and the rice is creamy. Stir in the wine. Place the mussels over the rice. Cover, reduce the heat to medium, and cook until the mussels open, about 12 minutes, shaking the pan periodically. (Discard any mussels that do not open naturally while cooking.)
- Remove the mussels to a bowl. Stir the fava beans and tomatoes into the risotto. Serve 3/4 cup of rice per person, dividing the mussels equally and placing them on top.
Nutritional Information:
Calories: 229; Fat: 0.77g
Source: 99% Fat-Free Italian Cooking
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