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August 2018
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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 for me. You can find these in the seafood section of your market as well.

2 TBS Butter


Bring the Chicken Broth to a boil, lower heat and keep at the simmer.

Melt Butter and Olive Oil in large, heavy skillet at medium temperature.

Add Celery, Yellow Onion & Garlic, sauté until just translucent.

Stir in Arborio Rice, mix around for 4 or 5 or maybe 7 minutes. Making sure all rice is coated.

Add the Pinot Grigio, stir frequently until wine is absorbed.

Add 1/2 to 3/4 cups simmering chicken broth at a time. Each addition stir frequently until absorbed. This should take between 15 and 20 minutes. Keep adding chicken broth and repeat.

When adding the last of the chicken broth also add the Green Onion, Carrot, Cherub Tomato, Lemon, Juice and Zest, Salt & Pepper, Saffron (finely crumble as you add it.), Mussel, Meats and Butter.

Stir until chicken broth is absorbed and mussels are heated through.


This is my second attempt at making Risotto. I am really enjoying the creativity you can put into it!




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