Saffron risotto with mussels
Instructions
Toast the rice.
Apart from Cook garlic crushed parsley stalks, clean the mussels, saffron and tomatoes.
Evaporate.
Join floor and turning the mussels without salt.
After 18 minutes add shelled mussels and parsley.
Stir in oil and serve decorated with mussels in their shells.
Ingredients and dosing for 4 persons
- 160 g of carnaroli rice
- 400 g of mussels
- 100 g of peeled tomatoes
- 1 sachet of saffron
- 1 clove of garlic
- Parsley
- Olive oil extra virgin
- White wine