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- Risotto
con le Cozze
- (Risotto with Mussels)
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Ingredients:
10 oz. long-grain rice
3 & 1/2 lbs mussels
4 tbs virgin olive oil
1 small onion
2 cloves garlic
1 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. 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. When the onion begins to get tender and the garlic is slightly browned, remove the garlic. 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. When rice is 'al dente', add the minced parsley and the mussels. Remove from heat and add butter.
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- Let it rest for a few minutes and serve.
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