This saffron and mussel risotto is a luxurious take on the classic Italian dish, combining the aromatic flavor of saffron with the fresh, natural briny taste of mussels. Cooking the mussels in white wine and using the remaining liquid as a base is what makes this simple recipe both elegant and complex. Each spoonful offers a creamy texture that melds savory and subtle sea-inspired notes, making it perfect for a special dinner for two or as an addition to any dinner party.
35 minutes
This saffron and mussel risotto is a luxurious take on the classic Italian dish, combining the aromatic flavor of saffron with the fresh, natural briny taste of mussels. Cooking the mussels in white wine and using the remaining liquid as a base is what makes this simple recipe both elegant and complex. Each spoonful offers a creamy texture that melds savory and subtle sea-inspired notes, making it perfect for a special dinner for two or as an addition to any dinner party.
tablespoons
Onion, finely chopped
each
Garlic, minced
cloves
Arborio Rice
cups
Mussels, scrubbed and debearded
0 oz
Saffron Threads, toasted
pinches
cups
Parmesan Cheese, microplaned
cups
tablespoons
Flat Leaf Parsley, chopped
tablespoons
to taste
1. Sweat Aromatics
In a large pot, melt 20g of unsalted butter over medium heat. Add the chopped onion and garlic, and sweat them, stirring continuously, until the onion is translucent. This base provides depth and sweetness to the risotto.
2. Caramelize Paste
Add the tomato paste to the pot, cooking for 2-3 minutes to develop their flavors through caramelization. This step enhances the depth and complexity of the risotto.
3. Add Mussels
Increase the heat to medium-high and add the mussels to the pot, along with the white wine. Cover the pot with a lid and let the mussels steam for about 3-5 minutes, or until they open. The wine adds acidity and complements the mussels' natural briny flavor. Once the mussels open, remove them from the pot and the shell, leaving a few whole for presentation. Add the saffron to the pot and cook for 30 seconds to bloom.
4. Toast Rice
Add the Arborio rice to the pot and stir constantly until the grains become slightly translucent at the edges, about 2 minutes. Toasting the rice ensures each grain is coated in fat, which helps achieve a creamy texture.
5. Cook the Rice
Start by adding about 2/3 of the stock to the pot and bring it to a simmer, stirring occasionally. Wait until most of the liquid is absorbed before adding the next batch of stock. Add the remaining stock in portions, stirring frequently to develop that creamy texture. This process, which takes about 18 minutes, allows the rice to slowly release its starch, contributing to the creamy consistency. The rice should be just cooked with a slight bite in the center but no crunch. The consistency should be creamy and loose enough to spill out if spooned onto a plate.
6. Finishing Ingredients
Once the rice is al dente and the risotto has a loose consistency, stir in the shelled mussels to reheat them gently. Remove the pot from the heat and stir in the finishing butter, parsley and microplaned Parmesan cheese. Stir vigorously to create an emulsion that gives the risotto its signature creaminess. Taste and adjust the seasoning, remembering the salty notes from the cheese and mussels. Serve immediately, accompanied by lemon wedges for a bright touch.
Comments (0)