Risotto cozze e zafferano mussel and saffron risotto
Steps
- 1
Cook onion in olive oil until soft, then add rice and toast the rice well for 2 mins. Then add wine and let it evaporate
- 2
Add about 3/4 of the stock, stir and simmer. The rice takes about 20 mins to cook. Half way through, add saffron and mussels. Continue simmering adding more stock as needed.
- 3
Towards the end of cooking time add butter and stir until creamy. Check for salt. Serve with fresh parsley 😍
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