Recipe: Delicious Risotto cozze e zafferano mussel and saffron risotto

Recipe: Delicious Risotto cozze e zafferano mussel and saffron risotto Delicious, fresh and tasty.

Risotto cozze e zafferano mussel and saffron risotto. SAFFRON RISOTTO WITH MUSSELS (Risu cu Zaffaranu e Cozzuli is the Sicilian, Riso con Zafferano e Cozze is the Italian). Green lipped mussels kept fresh and alive under jets of sea water. Fragrant, flavorful saffron is the perfect ingredient in this simple, yet tasty risotto finished with pancetta, Parmesan cheese, and butter.

Filter the juice and keep it for the pilaff.

When boiled add the mussels with some parsley or oregano and serve.

Saffron risotto is one of the staples of Lombardy, a region in Italy where rice is widely cultivated.

You can have Risotto cozze e zafferano mussel and saffron risotto using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Risotto cozze e zafferano mussel and saffron risotto

1. You need 350 g of risotto rice.

2. Prepare 1-1.2 litres of hot stock.

3. Prepare 3-4 of mussels per person - cleaned.

4. You need to taste of Saffron.

5. It’s of Small chopped onion.

6. Prepare of Olive oil.

7. It’s of Glug of white wine.

8. It’s Knob of butter.

9. Prepare Pinch of salt.

10. Prepare of Fresh parsley to serve.

Il risotto con zucchine e zafferano è la variante più gustosa del classico risotto alla milanese, conosciutissimo piatto lombardo.

Allegro, colorato soddisfa anche i palati più esigenti.

Facile, veloce ed economico è un ottimo asso nella manica da preparare quando si hanno ospiti all'ultimo minuto!

Mussels and saffron star in this creamy risotto.

Risotto cozze e zafferano mussel and saffron risotto step by step

1. Cook onion in olive oil until soft, then add rice and toast the rice well for 2 mins. Then add wine and let it evaporate.

2. Add about 3/4 of the stock, stir and simmer. The rice takes about 20 mins to cook. Half way through, add saffron and mussels. Continue simmering adding more stock as needed..

3. Towards the end of cooking time add butter and stir until creamy. Check for salt. Serve with fresh parsley 😍.

Make it a meal: Serve with Sliced Tomato Salad and whole-grain baguette.

Drain in a colander and reserve the broth. (Discard any mussels that have not opened.) This delicate, golden-hued risotto with creamy butternut squash is autumn on a plate.

It's inspired by a dish I've had many times at a farm in San Gimignano, Tuscany, that produces its own saffron – painstakingly hand-picked every fall.

Saffron has been grown in the hills around San Gimignano since.

Rice is an ingredient from all over the world, but risotto is an Italian preparation, widespread and made famous in the world by Italians.