This is a very much long over due post! Wow, this month flew by! I’m not really surprised though because July always goes by so fast for me since it’s my birth month and it’s a constant reminder that I am at the third week of my new age…
I thought work would die down but it hasn’t and I am constantly so very tired and stressed. Not having my usual two consecutive days off contribute to my being tired all the time; my days off are split. I miss my Sunday food parties… I haven’t had the time nor energy to hold house parties since May!! But I insisted to myself that I post something for July because August is right around the corner… and not updating my blog is not an option!
The lightness of the lemon flavoring definitely balanced out the heaviness of the saffron!
[100% organic, wild mussels from Canada]
For the Mussels
- 2 lbs mussels
- 1 TBS butter
- 1 TBS olive oil
- 3 shallots, finely minced
- 1 garlic head, cut in half horizontally
- Parsley stems
- 1 TBS black whole peppercorns
- 1 bay leaf
- 1 cup dry white wine
- Pinch of salt
Clean, scrub, and soak mussels in salted cold water for 15 minutes. De-beard mussels.
In a pan on medium low heat, melt butter with olive oil. Sweat shallots with a pinch of salt. Turn up the heat to medium and add in aromatics (garlic, parsley stems, peppercorns, bay leaf) and sweat for 1 minute. Turn heat to high and add in mussels. Cover the pan with a lid and shake the pan over the heat vigorously. Add in white wine and simmer until mussels open up, 3-4 minutes. Mussels will be halfway cooked. You will finish cooking the mussels in the risotto.
Strain the mussel liquor and set aside. Remove each mussel from its shell and set aside, either over ice or in the refrigerator. Discard shells, unless you want to plate mussels in their shells.
For the Risotto
- 3 TBS butter
- 1 large onion, diced
- 2 cups Arborio rice
- Reserved mussel liquor
- Large pinch of saffron
- 2 qts vegetable stock
- 4 lemons, juiced and zested
- 1 cup packed parsley leaves, finely chopped
- Reserved mussels
- (Optional: grated Pecorino Romano)
Heat up vegetable stock in a saucepan and keep hot.
In a pan, melt the butter on a low heat. Add in the diced onion and sweat until soft. Stir in the rice and make sure the butter fully coats each grain of rice and cook until the ends of the rice are transparent, stirring often, about 2 minutes. Then add in the mussel liquor and saffron, and cook until completely absorbed.
Add 1 cup of the hot broth and simmer, stirring frequently, until all the liquid has been absorbed, and the bottom of the pan is almost dry. Adding 1 cup broth at a time, stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is short of al dente, about 15-20 minutes.
Before the last addition of stock, fold in reserved mussels, lemon juice, lemon zest, and half of the chopped parsley.
Season and taste to adjust seasoning. I like to fold in finely grated Pecorino Romano cheese into my risottos so I rarely have to season with any salt since the cheese is very salty.
Scoop risotto into bowls and top with more chopped parsley. Serve immediately.