Chili & Saffron Mussel Risotto – AΦRODITE's KITCHEN | A Cyprus Food Blog
Chili & Saffron Mussel Risotto | A Cyprus Food Blog. A flavorful summer recipe with mussels, tomatoes, and saffron in olive oil, perfect for 3 main or 6 appetizer servings.
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Cooking tools:
- Pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Ladle
- Wooden spoon
- Mixing bowl
- Saucepan
- Grater
- Serving bowl
- Spoon
Ingredients
- 25 mussels, (500 grams Foodsaver Mussel Meat)
- 1/2 cup dry white wine*
- 1/3 cup Ardo Diced Shallots or Foodsaver Diced Onion Cubes (a quarter of a large onion)
- 1/2 teaspoon Ardo Diced Garlic, (2 small garlic cloves)
- 1/4 teaspoon Ardo Diced Red Chili (1 dried red chili pepper), less if you prefer
- 1 cup Agnesi Flora Riso Arborio
- generous pinch saffron*
- 300 grams Foodsaver Ciao Chopped Tomatoes
- 2 tablespoons finely chopped fresh parsley*
- 4 tablespoons Chorio Olive Oil
- 1/2 cup Ardo Organic Peas
- 1/2 teaspoon salt, or less if you prefer
- 1 cup of hot vegetable stock
- Serve with Grated Castelli Parmigiano Reggiano Cheese
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