Risotto with Mussels and Shrimp

Risotto | Italian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use fish stock instead of vegetable broth.

Ingredients

Rice - 14.1 oz
Mussels - 17.6 oz
Tomatoes - 7.1 oz
Shrimp - 10.6 oz
Spanish onions - ½ heads
Bay leaf - 1 piece
Parsley - 0.7 oz
Dry White Wine - 7 fl oz
Dry martini - 1 fl oz
Olive Oil - 1 fl oz
Chicken Broth - 1½ l
Butter - 0.7 oz
Lemon - 1 piece
Thyme - 1 piece
Green peppercorns - 5 pieces
White Pepper (whole) - to taste
Salt - to taste

Step by Step guide

Step 1

Sauté finely chopped onion in butter in a small pot until soft. Pour in a cup of wine, add a sprig of thyme, whole black peppercorns, a bay leaf, and toss in the mussels. Do not add salt if the mussels are fresh; their natural salinity is sufficient.

Step 2

Cover the pot with a lid and cook the contents over medium heat until the mussels open, which should take about three minutes. Once the mussels have opened, add the peeled shrimp, finely chopped tomatoes, chopped parsley, season with pepper, stir, and remove from heat.

Step 3

In another saucepan, heat olive oil and sauté the rice until it is coated in oil, then pour in one-third of the broth.

Step 4

Once the broth comes to a boil, reduce the heat and simmer, stirring constantly and adding broth as it evaporates. Along with one of the additions of broth, add a shot of martini. When the rice is almost ready, season it with salt.

Step 5

Then add a pinch of parsley, lemon juice, and pour everything out of the pot — the mussels, shrimp, and onions along with the broth they were cooked in. Gently stir and immediately remove from heat.