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    Saffron and Mussel Risotto

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    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.

    Italian
    Intermediate
    Something Involved
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    Ingredients for Saffron and Mussel Risotto

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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Unsalted Butter

    tablespoons

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    Onion, finely chopped

    each

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    Garlic, minced

    cloves

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    Arborio Rice

    cups

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    Mussels, scrubbed and debearded

    0 oz

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    Saffron Threads, toasted

    pinches

    Substitute chevron-down

    White Wine

    cups

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    Fish or Vegetable Stock

    cups

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    Parmesan Cheese, microplaned

    cups

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    Tomato Paste

    tablespoons

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    Flat Leaf Parsley, chopped

    tablespoons

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    Lemon Wedges

    to taste

    Substitute chevron-down