Recipe of Risotto cozze e zafferano mussel and saffron risotto in 16 Minutes for Young Wife

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, risotto cozze e zafferano mussel and saffron risotto. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Risotto cozze e zafferano mussel and saffron risotto is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Risotto cozze e zafferano mussel and saffron risotto is something that I have loved my whole life. They’re nice and they look wonderful.

SAFFRON RISOTTO WITH MUSSELS (Risu cu Zaffaranu e Cozzuli is the Sicilian, Riso con Zafferano e Cozze is the Italian). Green lipped mussels kept fresh and alive under jets of sea water. Fragrant, flavorful saffron is the perfect ingredient in this simple, yet tasty risotto finished with pancetta, Parmesan cheese, and butter.

To get started with this recipe, we must first prepare a few ingredients. You can cook risotto cozze e zafferano mussel and saffron risotto using 10 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Risotto cozze e zafferano mussel and saffron risotto:

1. Make ready 350 g risotto rice
2. Prepare 1-1.2 litres hot stock
3. Make ready 3-4 mussels per person - cleaned
4. Make ready to taste Saffron
5. Make ready Small chopped onion
6. Prepare Olive oil
7. Prepare Glug of white wine
8. Get Knob butter
9. Take Pinch salt
10. Take Fresh parsley to serve

Il risotto con zucchine e zafferano è la variante più gustosa del classico risotto alla milanese, conosciutissimo piatto lombardo. Allegro, colorato soddisfa anche i palati più esigenti. Facile, veloce ed economico è un ottimo asso nella manica da preparare quando si hanno ospiti all'ultimo minuto! Mussels and saffron star in this creamy risotto.

Steps to make Risotto cozze e zafferano mussel and saffron risotto:

1. Cook onion in olive oil until soft, then add rice and toast the rice well for 2 mins. Then add wine and let it evaporate
2. Add about 3/4 of the stock, stir and simmer. The rice takes about 20 mins to cook. Half way through, add saffron and mussels. Continue simmering adding more stock as needed.
3. Towards the end of cooking time add butter and stir until creamy. Check for salt. Serve with fresh parsley 😍

Make it a meal: Serve with Sliced Tomato Salad and whole-grain baguette. Drain in a colander and reserve the broth. (Discard any mussels that have not opened.) This delicate, golden-hued risotto with creamy butternut squash is autumn on a plate. It's inspired by a dish I've had many times at a farm in San Gimignano, Tuscany, that produces its own saffron – painstakingly hand-picked every fall. Saffron has been grown in the hills around San Gimignano since. Rice is an ingredient from all over the world, but risotto is an Italian preparation, widespread and made famous in the world by Italians.

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