Risotto With Mussels and Saffron

Chef GreanEyes's Note:

from Tastes of the Pacific Northwest by Fred Brack and Tina Bell

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Serves: 4

Yield: 4.0

Steamed Mussels

• ½ cup dry white wine
• 2 tablespoons butter
• 3 garlic cloves , chopped
• 3 sprigs parsley
• 2 sprigs tarragon
• 3 lbs mussels , bearded

Risotto

• 2 tablespoons fine chopped onions
• 6 tablespoons butter
• strained stock from steamed mussels , from above
• 5 cups chicken stock
• ½ teaspoon stem saffron
• ½ cup dry white wine
• 2 cups arboirio rice
• salt and pepper
• steamed mussels , from above
• 2 tablespoons chopped parsley

Directions:

1. Steamed Mussels: Simmer all ingred except mussels for 2 minutes. Add mussels, cover pot and steam over high heat until mussels open, about 4 minutes. (Discard mussels that do not open.) Remove mussels from shells, Strain liquid in pot through double thickness of wet cheesecloth and reserve for risotto.
2. Risotto: Saute onion in butter over med-low heat in heavy suacepan until lightly colored but not browned, about 2 minutes.
3. Meanwhile, combine strained mussel stock and enough chicken stock to make 5c and heat to bare simmer. In seperate small pan, boil saffron in 1/2c of the stock to dissolve. Set aside.
4. Raise heat under onion to medium, add wine and allow to evaporate. Add rice and cook 3-4 minutes, stirring to coat thoroughly.
5. A half cup at a time at first and less later, add simmering stock to rice, stirring constantly. When rice has nearly absorbed each portion of stock, add another. After 14-15 minutes, add saffron with its hot stock. Rice should be cooked to desired firmness in 18-20 minutes, and 4-5c of the stock will be needed. Remove from heat and salt and pepper to taste. Stir in mussels. Sprinkle with parsley and serve.