Risotto With Mussels and Saffron

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

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 4

Ingredients

• Steamed Mussels

• 1⁄2 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
• 1⁄2 teaspoon  stem saffron
• 1⁄2 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.