Prep: 10 min. Cook: 45 min.
2 dozen mussels
1 garlic clove, finely chopped
1 shallot, finely chopped
1 cup white wine
1 tbsp DeCarlo DOP Extra Virgin Olive Oil from Puglia
4 tbsp butter
1 med. onion (1 c. chopped)
1 1/2 cups Arborio Rice
5 to 5 1/2 cups Organic Vegetable Broth, heated to simmering
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup fresh chopped parsley
Ground black Tellicherry Peppercorns
Trapani Sea Salt
1 tablespoon San Giacomo Aragosta Red Balsamic Vinegar
Scrub and de-beard the mussels, discard open or cracked mussels. In a large pan, sauté the garlic and shallot in the DeCarlo Olive Oil, then add the mussels and ½ cup of the wine. Cook covered for 5 minutes, until all the mussels are open. Discard any unopened ones. Reserve the liquid in the pan. Once the mussels cool, pick out the insides, discarding the shells.
Melt the 3 tbsps of butter in a large saucepan over med. heat. Sauté the onion until softened, then stir in the uncooked Arborio Rice. Cook for 1 minute, stirring rice and then add the remaining wine and bring to boil. Stir constantly until most of wine is absorbed. Then add the first 1/2 cup of chicken broth and 1/2 teaspoon Trapani Sea Salt. Reduce to simmer and cook rice at medium boil, stirring frequently. Continue to add broth in 1/2 cup portions as it is absorbed until 5 about cups of broth is used up. Use last 1/2 cup of broth if rice still tastes too firm (adjust salt and pepper to taste). When ready the risotto will be creamy.
Remove the pan from the heat. Stir in remaining tablespoon of butter, Parmigiano-Reggiano cheese, parsley and ground Tellicherry Pepper. Serve immediately in bowls topped with mussels and drizzled with San Giacomo Aragosta Red Balsamic Vinegar around the edge.
Recipe adapted from and photo courtesy of www.misya.info