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 absorbed.  Continue to add the broth 1 cup at a time, stirring until all the liquid is absorbed before adding the next cup.  Cook until rice is al dente.  This will take about 18-20 minutes. Add 1 tbsp of lemon juice, chopped thyme leaves and Parmesan cheese. Stir to combine. 


Top risotto with cooked mussels, lemon zest and parsley. 

 

 Note: Add some of the liquid you cooked the mussels in if you want a more liquidy risotto.



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