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 😍
Similar Recipes
More Recipes
-

Egg Chicken Moglai Kolkata Street Style
Amrita Chakroborty
-

Chicken Zucchini Bake with Cheese and Tomatoes (Oven Recipe)
OnlyProven Recipes
-

Beena Radia
-

Pumpkin Leaf Red Lentil Fritters(Kumropataye Musur Daler Bora)
Swati Ganguly Chatterjee
-

pinal Patel
-

Sabudana Khichdi — a Comforting Fasting Delight
Sangita Vyas
-

Swati Sheth
-

ifuchi
-

Ashley
-

Easy Chicken cutlets with a twist
Elyse Rose
-

Crock Pot Girl 🤡
-

Pasta shells with spiced chicken and corn milk sauce
Robert Gonzal
-

Ledi's Cooking
-

Ashley
-

Lyndsey The Cozy Kitchen
-

Bobly Rath
-

Ashley
-

My Chilli and Sour Cream Sausage 💖
Maureen 😀
-

Mackeral Omlette Breakfast Wrap
Lyndsey The Cozy Kitchen
-

Naila Asif
-

Daxa Parmar
-

Anjana Sheladiya
-

Asha Ranjan

















Comments