What are the main ingredients in Mussels & Saffron Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

Mussels & Saffron Risotto

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

with white wine, tomato & fresh parsley

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 65 minutes

Download the Recipe for 2

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

Serves 1

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!

Italian Stock - 20ml
Golden Water - 50ml
Onion - 1
Garlic Clove - 1
Risotto Rice - 100ml
White Wine - 60ml
Tomato - 1
Mussels - 200g
Fresh Parsley - 4g
Lemon - 1
Crème Fraîche - 30ml
Danish-style Feta - 20g

Download the Recipe

Serves 2

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!

Italian Stock - 40ml
Golden Water - 100ml
Onion - 1
Garlic Cloves - 2
Risotto Rice - 200ml
White Wine - 125ml
Tomato - 1
Mussels - 400g
Fresh Parsley - 8g
Lemon - 1
Crème Fraîche - 60ml
Danish-style Feta - 40g

Download the Recipe

Serves 3

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!

Italian Stock - 60ml
Golden Water - 150ml
Onions - 2
Garlic Cloves - 3
Risotto Rice - 300ml
White Wine - 180ml
Tomatoes - 2
Mussels - 600g
Fresh Parsley - 12g
Lemon - 1
Crème Fraîche - 90ml
Danish-style Feta - 60g

Download the Recipe

Serves 4

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!