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- Risotto with Mussels
- (Risotto
con le Cozze)
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Ingredients:
10 oz long-grain rice
3 and 1/2 lbs mussels
4 tbs extra virgin olive oil
1 small onion
2 cloves garlic
1 and 1/2 qts fish broth
1 oz parsley
1 oz butter
Pepper
Directions:
Wash and brush the mussels thoroughly, and then leave them in salted water for an hour.
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- Drain and place in a large pan over medium-high heat, until the mussels open up.
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- Extract the flesh making sure all mussels are clean and taking care to remove the "beards". Strain the resulting broth through a very fine sieve or cheesecloth.
- Finely slice the onion, and cook it with the cloves of garlic in a saucepan with olive oil.
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- When the onion begins to get tender and the garlic is slightly browned, remove the garlic.
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- Add the rice and let it toast and absorb the fats.
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- Add the mussel broth and keep stirring the rice till the liquid is well absorbed.
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- Add the additional fish broth as needed and proceed to cook as in basic recipe.
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- When rice is 'al dente', add the minced parsley and the mussels.
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- Remove from heat and add butter.
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- Let it rest for a few minutes and serve.
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