Recipe for creamy risotto with radicchio and mussels
Serves 4 people
- 320 g of rice (such as vialone nano)
- 500 g mussels
- 150 g radicchio
- 30 g shallots
- fumetto* to taste
- 2 tablespoons of Parmesan cheese
- extra virgin olive oil to taste
- salt and white pepper to taste
Boil the mollusks, shell them and filter the cooking broth. Toast the rice together with the minced shallot in two tablespoons of extra virgin olive oil, then moisten with the boiling fumetto until the cooking is complete.
Add the mollusks with their broth, then the radicchio cut into julienne strips only when cooking is almost finished. A few tablespoons of extra virgin olive oil, Parmesan cheese and freshly ground pepper will complete the risotto.
*Broth obtained by boiling fish carcasses together with celery, carrots, onions and aromatic herbs.
Recipe taken from "Un filo l'olio" (A drop of oil).