Mussel Risotto with Lemon

Yield: six servings.



For the mussels

-1 onion

-2 shallots

-Leaves of parsley

-1 cup white wine



For the rissoto

-250g arborio rice

-1 bunch of onions with their tops

-1 bunch of chives

-2 lemons

-5 1/2 Tbsp white wine

-80g grated parmesan cheese

-200g shelled mussels, equivalent to 1 kg fresh mussels

-100g cream

-1 chicken stock cube

-2 1/2 cups water

-20g butter



Prepare the mussels in white wine: quickly wash and scrape the mussels with a knife under running water to remove seaweed. Throw away any with a broken shell or half-open. Brown the finely chopped shallots and onion in cocotte, then add the white wine, peppercorns and mussels, as well as the parsley leaves. Cover and cook on a high heat for a few minutes, shaking the cocotte regularly. As soon as the mussels are open, remove the container from the heat and allow it to cool, then shell the mussels and put them aside. Prepare the stock: pour 2 1/2 cups water into a pan and add the stock cube. Squeeze the lemons, remove the zest with a peeler and blanch it three times in a pan of boiling water, until it is cooked. Chop the onions leaving part of the tops and brown them in a frying pan with a little butter. Heat a piece of butter gently in a cocotte, brown the rice in the butter then add 2/3 of the stock and leave it to cook for 12 minutes. Then remove the cocotte of rice, add the white wine and let it sit. Before serving, reheat the rice for 6 to 7 minutes, sprinkling it several times with the remaining stock while stirring. Add the lemon juice, cooked zest, mussels, chopped chives, parmesan and onions. Whisk the cream (with a whisk) and fold it in at the last moment, to give the rice a creamy texture. Finish the risotto by leaving the rice to absorb the remaining liquid.


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