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    Saffron and Mussel Risotto

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    Pixicook editorial team

    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.

    Ingredients for Saffron and Mussel Risotto

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Onion, finely chopped

    each

    Substitute chevron-down

    Garlic, minced

    cloves

    Substitute chevron-down

    Arborio Rice

    cups

    Substitute chevron-down

    Mussels, scrubbed and debearded

    0 oz

    Substitute chevron-down

    Saffron Threads, toasted

    pinches

    Substitute chevron-down

    White Wine

    cups

    Substitute chevron-down

    Fish or Vegetable Stock

    cups

    Substitute chevron-down

    Parmesan Cheese, microplaned

    cups

    Substitute chevron-down

    Tomato Paste

    tablespoons

    Substitute chevron-down

    Flat Leaf Parsley, chopped

    tablespoons

    Substitute chevron-down

    Lemon Wedges

    to taste

    Substitute chevron-down

    How to Make Saffron and Mussel Risotto

    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.


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