Saffron risotto with mussels

Name: Saffron risotto with mussels
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 TABLESPOON clarified butter; 200 g Risotto Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 jar (0.1 g) Saffron threads; 150 ml dry white wine; 650 ml Vegetable broth; 1 red pepper; 800 g Mussels; 150 g frozen peas; 30 g Parmesan cheese

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 TABLESPOON clarified butter
200 g Risotto Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 jar (0.1 g) Saffron threads
150 ml dry white wine
650 ml Vegetable broth
1 red pepper
800 g Mussels
150 g frozen peas
30 g Parmesan cheese

Directions

1
Peel and finely dice the onion and garlic. Heat clarified butter in a pot, fry onion and garlic over low heat until transparent. Add rice and sauté briefly. Season with salt, pepper and saffron.
2
Gradually add wine and stock, stirring from time to time. Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
3
Clean, wash and cut the peppers into strips. Wash and clean the mussels thoroughly. Discard opened mussels. Add peas, peppers and mussels to the risotto after about 15 minutes. Throw away closed mussels.
4
Arrange on plates. Sprinkle with parmesan.