Risotto With Mussels And Saffron

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1/2 cup dry wine
• 2 tablespoons butter
• 3 garlic cloves, chopped
• 3 sprigs parsley
• 2 sprigs tarragon
• 3 lbs mussels, bearded
• 2 tablespoons fine chopped onions
• 6 tablespoons butter
• strained stock from steamed mussels, from above
• 5 cups chicken stock
• 1/2 teaspoon stem saffron
• 1/2 cup dry wine
• 2 cups arboirio rice
• salt and pepper
• steamed mussels, from above
• 2 tablespoons chopped parsley

Recipe

• 1 steamed mussels: simmer all ingred except mussels for 2 minutes. add mussels, cover pot and steam over high heat until mussels open, about 4 minutes. (discard mussels that do not open.) remove mussels from shells, strain liquid in pot through double thickness of wet cheesecloth and reserve for risotto.
• 2 risotto: saute onion in butter over med-low heat in heavy suacepan until lightly colored but not browned, about 2 minutes.
• 3 meanwhile, combine strained mussel stock and enough chicken stock to make 5c and heat to bare simmer. in seperate small pan, boil saffron in 1/2c of the stock to dissolve. set aside.
• 4 raise heat under onion to medium, add wine and allow to evaporate. add rice and cook 3-4 minutes, stirring to coat thoroughly.
• 5 a half cup at a time at first and less later, add simmering stock to rice, stirring constantly. when rice has nearly absorbed each portion of stock, add another. after 14-15 minutes, add saffron with its hot stock. rice should be cooked to desired firmness in 18-20 minutes, and 4-5c of the stock will be needed. remove from heat and salt and pepper to taste. stir in mussels. sprinkle with parsley and serve.