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Mussel
Risotto
Ingredients:
100
- 200 grams (4 - 7 oz) of cooked and deshelled mussels 250
ml (1 cup) of saffron-spiced mussel bouillon 1
shallot, finely chopped (about 30 grams) 100
grams (3 oz) celery, finely chopped 1
garlic clove, finely chopped 125
grams (4 oz) risotto rice 1
tbsp extra virgin olive oil 150
ml dry white wine 3
tbsp high-quality cognac or similar brandy How
To Prepare: Heat
the bouillon and keep it hot. 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.. 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. Add
half of the white wine to the rice, the other halft of the wine to the
bouillon. Stir frequently until the rice has adsorbed virtually all of the
added wine. Now
start adding the bouillon, ladle by ladle. Stir all the time; do not add
the next ladle of bouillon until the last one has been more ore less
completely adsorbed. The whole process of adding the bouillon should take
15-20 minutes. 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. 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. We
recommend serving this to your loved one just after the flame dies out, to
make sure that your flames don’t die out.
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