This dish harmoniously combines the goodness of plump mussels with the luxurious creaminess of saffron-infused risotto rice, creating a culinary symphony! The risotto is flavoured with Italian stock and saffron, creating a savoury & fragrant base for the wine-steamed mussels. Finished off with crumbled feta, fresh parsley, and a squeeze of lemon juice.
Mussels & Saffron Risotto
Mussels & Saffron Risotto
with white wine, tomato & fresh parsley
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Creme Fraiche
- Danish-style Feta
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Golden Water
- Italian Stock
- Lemon
- Mussels
- Onion
- Onions
- Risotto Rice
- Tomato
- Tomatoes
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
LIQUID GOLD
Boil the kettle. Dilute the Italian stock with 600ml of boiling water. Stir through the golden water. Set aside.
IT’S A GO FOR RISOTTO
Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add ½ the grated garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add ½ the wine and simmer until almost all evaporated, 1-2 minutes. Add a ladleful of the golden stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of golden stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes.
WHEN THE RISOTTO HAS 10 MINUTES REMAINING…
Place a pan (that has a lid) over medium heat with a drizzle of oil or a knob of butter. When hot, fry the remaining garlic and the diced Tomato until fragrant, 1-2 minutes. Add the Mussels, the remaining wine, and a splash of water. Cover with the lid and simmer until the mussels are heated through, 3-5 minutes. Stir through ½ the chopped parsley, a squeeze of lemon juice, the lemon zest (to taste), a sweetener, and seasoning.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, a knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the saffron risotto. Top with the wine steamed Mussels and crumble over the drained feta. Garnish with the remaining parsley. Finish off with a crack of black pepper and serve with any remaining lemon wedges. Cheers, Chef!
LIQUID GOLD
Boil the kettle. Dilute the Italian stock with 1.2L of boiling water. Stir through the golden water. Set aside.
IT’S A GO FOR RISOTTO
Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add ½ the grated garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add ½ the wine and simmer until almost all evaporated, 2-3 minutes. Add a ladleful of the golden stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of golden stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes.
WHEN THE RISOTTO HAS 10 MINUTES REMAINING…
Place a pan (that has a lid) over medium heat with a drizzle of oil or a knob of butter. When hot, fry the remaining garlic and the diced Tomato until fragrant, 1-2 minutes. Add the Mussels, the remaining wine, and a splash of water. Cover with the lid and simmer until the mussels are heated through, 3-5 minutes. Stir through ½ the chopped parsley, a squeeze of lemon juice, the lemon zest (to taste), a sweetener, and seasoning.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, a knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the saffron risotto. Top with the wine steamed Mussels and crumble over the drained feta. Garnish with the remaining parsley. Finish off with a crack of black pepper and serve with any remaining lemon wedges. Cheers, Chef!
LIQUID GOLD
Boil the kettle. Dilute the Italian stock with 1.8L of boiling water. Stir through the golden water. Set aside.
IT’S A GO FOR RISOTTO
Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add ½ the grated garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add ½ the wine and simmer until almost all evaporated, 2-3 minutes. Add a ladleful of the golden stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of golden stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes.
WHEN THE RISOTTO HAS 10 MINUTES REMAINING…
Place a pan (that has a lid) over medium heat with a drizzle of oil or a knob of butter. When hot, fry the remaining garlic and the diced Tomato until fragrant, 1-2 minutes. Add the Mussels, the remaining wine, and a splash of water. Cover with the lid and simmer until the mussels are heated through, 3-5 minutes. Stir through ½ the chopped parsley, a squeeze of lemon juice, the lemon zest (to taste), a sweetener, and seasoning.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, a knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the saffron risotto. Top with the wine steamed Mussels and crumble over the drained feta. Garnish with the remaining parsley. Finish off with a crack of black pepper and serve with any remaining lemon wedges. Cheers, Chef!
LIQUID GOLD
Boil the kettle. Dilute the Italian stock with 2.4L of boiling water. Stir through the golden water. Set aside.
IT’S A GO FOR RISOTTO
Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 5-6 minutes (shifting occasionally). Add ½ the grated garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add ½ the wine and simmer until almost all evaporated, 3-4 minutes. Add a ladleful of the golden stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of golden stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes.
WHEN THE RISOTTO HAS 10 MINUTES REMAINING…
Place a pan (that has a lid) over medium heat with a drizzle of oil or a knob of butter. When hot, fry the remaining garlic and the diced Tomato until fragrant, 1-2 minutes. Add the Mussels, the remaining wine, and a splash of water. Cover with the lid and simmer until the mussels are heated through, 3-5 minutes. Stir through ½ the chopped parsley, a squeeze of lemon juice, the lemon zest (to taste), a sweetener, and seasoning.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, a knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the saffron risotto. Top with the wine steamed Mussels and crumble over the drained feta. Garnish with the remaining parsley. Finish off with a crack of black pepper and serve with any remaining lemon wedges. Cheers, Chef!
Frequently Asked Questions
What is the preparation time for Mussels & Saffron Risotto?
The preparation time for Mussels & Saffron Risotto with white wine, tomato & fresh parsley is between 30 and 50 minutes.
What is the total time required to make Mussels & Saffron Risotto with white wine, tomato & fresh parsley?
The total time required to make Mussels & Saffron Risotto with white wine, tomato & fresh parsley is between 40 and 65 minutes.
How many servings does Mussels & Saffron Risotto provide?
4 servings
What are the main ingredients in Mussels & Saffron Risotto?
Creme Fraiche, Danish-style Feta, Fresh Parsley, Garlic Clove, Garlic Cloves, Golden Water, Italian Stock, Lemon, Mussels, Onion, Onions, Risotto Rice, Tomato, Tomatoes, White Wine
What is the nutritional information of Mussels & Saffron Risotto?
Calories: 873, Carbs: 111 grams, Fat: grams, Protein: 38.4 grams, Sugar: 11.4 grams, Salt: 2144 grams
How do I prepare Mussels & Saffron Risotto?
LIQUID GOLD: Boil the kettle. Dilute the Italian stock with 1.2L of boiling water. Stir through the golden water. Set aside. IT’S A GO FOR RISOTTO: Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add ½ the grated garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add ½ the wine and simmer until almost all evaporated, 2-3 minutes. Add a ladleful of the golden stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of golden stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. WHEN THE RISOTTO HAS 10 MINUTES REMAINING…: Place a pan (that has a lid) over medium heat with a drizzle of oil or a knob of butter. When hot, fry the remaining garlic and the diced tomato until fragrant, 1-2 minutes. Add the mussels, the remaining wine, and a splash of water. Cover with the lid and simmer until the mussels are heated through, 3-5 minutes. Stir through ½ the chopped parsley, a squeeze of lemon juice, the lemon zest (to taste), a sweetener, and seasoning. FINISHING TOUCHES: When the risotto is done, remove from the heat and stir through the crème fraîche, a knob of butter, and seasoning. Loosen with a splash of warm water if too thick. DIG IN: Dish up the saffron risotto. Top with the wine steamed mussels and crumble over the drained feta. Garnish with the remaining parsley. Finish off with a crack of black pepper and serve with any remaining lemon wedges. Cheers, Chef!
What should be prepared from my kitchen to make Mussels & Saffron Risotto?
Creme Fraiche, Danish-style Feta, Fresh Parsley, Garlic Clove, Garlic Cloves, Golden Water, Italian Stock, Lemon, Mussels, Onion, Onions, Risotto Rice, Tomato, Tomatoes, White Wine
How many calories does Mussels & Saffron Risotto have?
873 calories
How much fat content does Mussels & Saffron Risotto have?
grams
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