Mussel And Tomato Risotto

1. 1

   In saucepan, bring 1 cup water, wine, celery, parsley stems, bay leaves, black pepper and salt to boil; add mussels and cook, covered until shells open 2 to 5 minutes. Reserving liquid, strain into saucepan. When cool enough to handle remove mussels from shells.

2. 2

   Heat oil and add finely chopped onion. Saute and then add rice and cook for a few minutes until the rice as changed colour. Add the wine and cook stirring till absorbed. Add the broth from the mussels and absorb. Then stock/water as usual. At the end add tomatoes, oregano and at the very last shellfish.

* Per serving · 4 servings · Values may vary.

No additional tips available.