Risotto With Mussels and Saffron

Name: Risotto With Mussels and Saffron
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 , 4 serving(s)
Ingredients: 1/2 cup dry white wine; 2 tablespoons butter; 3 garlic cloves, chopped; 3 sprigs parsley; 2 sprigs tarragon; 3 lbs mussels, bearded; 2 tablespoons fine chopped onions; 6 tablespoons butter; strained stock from steamed mussels, from above; 5 cups chicken stock; 1/2 teaspoon stem saffron; 1/2 cup dry white wine; 2 cups arboirio rice; salt and pepper; steamed mussels, from above; 2 tablespoons chopped parsley

Submitted by Chef GreanEyes

"from Tastes of the Pacific Northwest by Fred Brack and Tina Bell"

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Ready In:: 1hr 10mins
Ingredients:: 16
Serves:: 4

ingredients

Steamed Mussels
¹⁄₂ cup dry white wine
2 tablespoons butter
3 garlic cloves, chopped
3 sprigs parsley
2 sprigs tarragon
3 lbs mussels, bearded
Risotto
2 tablespoons fine chopped onions
6 tablespoons butter
strained stock from steamed mussels, from above
5 cups chicken stock
¹⁄₂ teaspoon stem saffron
¹⁄₂ cup dry white wine
2 cups arboirio rice
salt and pepper
steamed mussels, from above
2 tablespoons chopped parsley

directions

Steamed Mussels: Simmer all ingred except mussels for 2 minutes. Add mussels, cover pot and steam over high heat until mussels open, about 4 minutes. (Discard mussels that do not open.) Remove mussels from shells, Strain liquid in pot through double thickness of wet cheesecloth and reserve for risotto.
Risotto: Saute onion in butter over med-low heat in heavy suacepan until lightly colored but not browned, about 2 minutes.
Meanwhile, combine strained mussel stock and enough chicken stock to make 5c and heat to bare simmer. In seperate small pan, boil saffron in 1/2c of the stock to dissolve. Set aside.
Raise heat under onion to medium, add wine and allow to evaporate. Add rice and cook 3-4 minutes, stirring to coat thoroughly.
A half cup at a time at first and less later, add simmering stock to rice, stirring constantly. When rice has nearly absorbed each portion of stock, add another. After 14-15 minutes, add saffron with its hot stock. Rice should be cooked to desired firmness in 18-20 minutes, and 4-5c of the stock will be needed. Remove from heat and salt and pepper to taste. Stir in mussels. Sprinkle with parsley and serve.