Risotto with mussels and champignons in a creamy sauce
4 servings
60 minutes
Risotto with mussels and mushrooms in creamy sauce is a true embodiment of Italian gastronomy. The combination of tender round rice infused with the aromas of white wine and broth, paired with a rich creamy sauce that harmoniously intertwines the taste of sea mussels and earthy notes of mushrooms. A light garlic aroma, the delicacy of parsley, and the spiciness of hard cheeses create an exquisite layering of flavor. This dish is perfect for a cozy dinner, where each spoonful evokes the Mediterranean breeze and the rich traditions of Italian cuisine. Risotto not only satisfies but also offers gastronomic pleasure, revealing its creamy texture with every new taste.
1
First, boil the mussels. Add spices to the water to taste, including bay leaves and allspice.
- Bay leaf: 3 pieces
- Condiments and seasonings: to taste
2
Chop the onion, mushrooms, prepare the garlic.
- Onion: 1 piece
- Fresh button mushrooms: 250 g
- Garlic: 4 cloves
3
Next, it is necessary to prepare two frying pans.
4
In a large deep skillet: Add 70% chopped onion, squeeze in 3 heads of garlic, and add olive oil. Sauté until translucent. Add 2 chopped mushrooms.
- Onion: 1 piece
- Garlic: 4 cloves
- Olive oil: 0.5 tablespoon
- Fresh button mushrooms: 250 g
5
Small frying pan: Add the remaining onion and mushrooms to the butter, cut the garlic head in half. Simmer on low heat.
- Unsalted butter: 5 g
- Onion: 1 piece
- Fresh button mushrooms: 250 g
- Garlic: 4 cloves
6
Strain the broth from the mussels into a convenient container (pot/bowl). We will need it.
7
In a large skillet, add rice and sauté it, stirring for 3-5 minutes. Add white wine and stir until it evaporates.
- Short-grain (round) rice: 250 g
8
Next, add 1-2 ladles of broth to the rice, stir, and cover with a lid. Repeat the process until it is cooked.
9
Clean the mussels from shells and add them to a small pan with mushrooms, pour in cream. Simmer until thickened. Add 20-30 grams of hard cheese and spices. Stir well.
- Mussels in the shell: 500 g
- Cream 20% fat: 250 ml
- Hard cheese: 70 g
- Condiments and seasonings: to taste
10
Pour the creamy sauce with mushrooms and mussels over the rice and mix well.
11
Add fresh parsley leaves. Cover with a lid and simmer on low heat for another 5 minutes. You can add grated cheese (20g).
- Parsley: 3 sprigs
- Hard cheese: 70 g
12
You can serve it in a pan for free serving or serve the most delicious risotto in bowls for gourmets, grating hard cheese finely before serving.
- Hard cheese: 70 g
13
Enjoy your meal!
