Risotto is an Italian rice dish prepared using Arborio rice and cooked in a stock to get a creamy dish. Though the rice takes a while to cook properly, the taste of the final dish will be delicious. The cooking of risotto needs lot of attention and time as we have to add the stock little at a time till the stock gets absorbed. This technique helps the rice to release the starch which in turn gives a creamy and tasty dish. The water or stock should be hot while adding it to the rice which helps to maintain the cooking process and in addition, it saves time. A high starch and low amylose short grain rice is used for Risotto. The variety of rice used in Risotto are Arborio, Cornaroli, Roma etc. Nowadays, Arborio rice is easily available in most of the gourmet shops compared to the other variety of rice. Different varieties of Risotto can be prepared using different ingredients. White wine is traditionally used in the Risotto but it can also be omitted, if not available. My today's post is one of the variety using Mussels and dried basil leaves. When I received the mussels from FishandMeat, I was excited and Risotto was the first dish flashed on my mind. Though I had tasted Mussels in Restaurants, this was my first trail in my kitchen using it. Being a FishandMeat customer, I love their quality of the product which gives me confident and motivation to try their different varieties of product.
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Here comes the recipe of the creamy and delicious Risotto using Mussels and Basil...
1 1/2 Cups Arborio Rice (Washed)
3 Tbsp Butter + 4 Tbsp Butter
3 - 4 Garlic pods, Finely chopped
1 Onion, Finely chopped
1/2 Cup White Wine
5 Cups Hot Water or Stock
250 gms Mussels
2 Tbsp Basil, dried
1 Tsp Freshly ground Pepper
Salt to taste
1/2 Cup Parmeson cheese
Few Coriander leaves for Garnishing
Method :
Heat 3 Tbsp butter in a pan and add finely chopped garlic pods .
Fry it for half a minute and add finely chopped onion.
Saute till it turns translucent and add dried basil leaves followed by mussels.
Saute and add the washed Arborio rice.
Add white wine and cook till the wine gets absorbed.
Then add 1/2 cup hot water at a time allowing the water to get absorbed between each addition.
Cook the Arborio rice for 20- 25 minutes.
The texture of rice will be tender yet creamy.
Add the remaining butter, pepper powder and parmesan cheese to the risotto.
Mix well and garnish with coriander leaves.
Serve hot.
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