Preparation time:
- 10mins
Cooking time:
- 45mins
Specialty:
- Dairy-free
- Gluten-free
- Pescatarian
In this risotto, the seafood flavors and aromas are very rich, and we love the combination of mussels and seaweed. We prepared our own seaweed powder by drying the seaweed in the oven and then blending them, but you can use a premade powder. The rice is cooked with the juice produced by the mussels.
Ingredients (2 Servings):
- 180g Riso Acquerello or Carnaroli or Vialone Nano
- 1/2 lb of Mussels
- Extra-virgin Olive Oil
- Black Pepper
- Sea Salt
- Seaweed Powder
Instructions:
- Add the mussels to a wok and cook with the lid on until all the shells are open.
- Remove and separate all the shells and place the mussels into a bowl.
- Filter the juice in the wok with a strainer and a paper towel to remove the sand.
- Use the juice as the broth for the risotto.
- Add some extra-virgin olive oil to a large and tall saucepan.
- Once the oil is warm, add the rice and toast it for a couple of minutes.
- Pre-heat the broth in a small saucepan and keep it at a medium heat.
- Start pouring small amounts of broth in the pan with the rice and continue stirring. Keep doing this for three quarters of the rice cooking time.
- Season with sea salt and black pepper.
- Make sure you add the right amount of broth to make the risotto creamy (and not brothy or overcooked).
- Once the risotto is finally cooked, drizzle some extra-virgin olive oil and mix the risotto (turn off the fire).
- Add the mussels and the seaweed powder to the risotto and mix.
- Plate the risotto and drizzle some extra virgin olive oil on top.