Mussel and celeriac risotto - Prince & Dingemanse
Sauté the onion in the oil and add the rice and celery. Stir-fry until the rice is translucent and then add the broth.
Ingredients
- 150 g round rice
- 1 small onion, peeled and chopped
- 300 g Prins & Dingemanse mussel meat
- 200 g celeriac, peeled and diced
- 5 dl vegetable stock
- Pepper
- 2 tablespoons chopped flat-leaf parsley
- 3 dl mussel cooking liquid (from your cooked mussels)
- 1 tablespoon oil
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