Risotto With Mussels and Saffron

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. 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. 2

   Risotto: Saute onion in butter over med-low heat in heavy suacepan until lightly colored but not browned, about 2 minutes.

3. 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. 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. 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.