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Risotto with Saffron, Tomato & Mussel

6 to 8 Cups Chicken Broth

2 to 3 TBS Olive Oil

2 to 3 TBS Butter

1 to 2 TSP Garlic, Fine Chop

1 Medium Sweet Yellow Onion, Fine Chop

3 to 4 Stocks Celery, Fine Chop

16 Ounces Arborio Rice

1 Cup Pinot Grigio

1 Bunch Green Onion, Medium Chop

1 Cup Carrot, Shredded

10 Ounces Cherub Tomato, If Needed Sliced In Half

1 Medium Lemon, Juice and Zest, Fine Chop

Salt & Pepper To Taste

Saffron, 6 to 8 Threads

8 Ounces Mussel, Meats. (I got these at the pier, they pre shucked and cleaned them

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