Risotto Con Peoci
|For cooking mussels|
|Garlic||1 Clove (5 gm)|
|Mussels in the shell||2 1⁄4 Pound (1 Kilogram)|
|Fish stock/White wine||1⁄4 Pint (150 Milliliter)|
|For the risotto|
|Garlic||2 Clove (10 gm)|
|Olive oil||1 Tablespoon|
|Butter||3 Ounce (75 Grams)|
|Arborio rice||12 Ounce (350 Grams)|
|Fish stock||1 3⁄4 Pint (1 Liter)|
|Freshly ground black pepper||To Taste|
A risotto should have a deliciously soft creamy texture and be pleasantly moist.This is achieved by using the right kind of rice and adding the liquid gradually during the cooking process.
Different brands of rice vary in the amount of liquid they absorb, so you may find you need slightly less than specified in the list of ingredients, or even slightly more.
The type of rice that produces a good risotto is easily available today but if you are shopping in Italy or in shops that specialize in Italian foods, you will find the real Italian rice that has a much larger grain.
To enjoy a risotto at its best, it must be served immediately after cooking.
To cook the mussels, peel and roughly chop the onion and garlic.
Wash the mussels in plenty of cold water; discard any that do not close when tapped sharply.
Heat the oil in a large pan, add the onion and garlic and cook for several minutes.
Put in the fish stock or wine and the mussels.
Heat briskly until the mussels open.
Strain the liquid, keep this and remove the fish from both their shells.
Do not try to force open any mussels where the shells do not open properly; discard them.
To make the risotto, peel and finely chop the onions and garlic.
Heat the oil with 25 g/1 oz of the butter and cook the onions and garlic gently for 5 minutes.
Add the rice and turn around in the buttery mixture over a low heat.
Meanwhile, heat the fish stock.
Add the liquid from opening the mussels, plus enough hot fish stock to cover the rice.
Cook steadily until the rice has absorbed the liquid, then add a little seasoning and spoon over more of the stock.
Continue adding liquid until the rice is almost tender, then gently stir in the rest of the butter, the mussels and enough of the hot stock needed to produce the correct texture.
Adjust the seasoning and heat for the last few minutes.
Serve with a generous amount of grated Parmesan or other cheese.