Lemon Risotto with Mussels, Chardonnay and Herbs
2 lbs. Of live mussels 1/2 yellow onion finely chopped 1 bay leaf 2 sprigs of thyme plus 1 tsp chopped 2 tbsp butter Zest of 1 lemon Risotto 2 tbsp extra virgin olive oil 2 tbsp butter 3 garlic cloves, minced 1/2 cup Truss Wines Chardonnay 1 1/2 cup arborio rice 5 cups chicken or veggie stock 1 tbsp fresh lemon juice 1 tbsp fresh chopped thyme leaves 2 tbsp fresh chopped parsley 1/4 cup Parmesan cheese Mussels: Rinse mussels under cold water. Discard any mussels that are opened. In a large saucepan, heat yellow onion, bay leaf and thyme springs in the butter for 1 minute. Add mussels and wine and cover with a lid and cook for 3 minutes. Risotto: Heat extra virgin olive oil and butter in a large saucepan. Add garlic and saute for 2 minutes. Add rice and stir until all grains are coated and slightly translucent. This will take 2 minutes. Add wine and stir over medium high heat until all the wine is absorbed. Add about 1 cup of the hot broth and stir constantly until the liquid is