I love risotto! And to say the truth, I always order this dish in restaurants, whenever I can. That’s why I’ve never cooked it by myself.
- Carnaroli rice 140 g
- Mussels 600 g
- Chicken stock 600 ml
- Dry white wine 100 ml
- Parmesan cheese 50 g
- Butter 30 g
- Olive oil 30 ml
- White onion 30 g
- Salt 1 g
- Pepper 1 g
- Steam saffron in 80ml hot water.
- Finely chop onion and roast at medium temperature till it becomes transparent.
- Add rice.
- When the rice becomes transparent add wine and boil down.
- After it is boiled down add 200ml of soup and vapored saffron.
- Keep cooking till the soup is boiled down then repeat it 2 more times.
- You should continuously mix the rice so the liquid will wash the starch out and you will get the necessary rice consistency.
- When the last part of the soup is boiled down add grated cheese, butter and mix till the rice and butter dissolve and risotto has creamy consistency.
- Risotto is ready.
- Put the mussels into the heated bowl with heavy bottom and cover with lead for 7-10 minutes.
- When the mussels start opening, remove the bowl from fire.
- Mussels will get ready without fire then, thus they will not lose their tenderness and juiciness.
- Put the risotto in the middle of the plate, remove the top of the shell and put mussels around risotto.
- Bon appetit! I would recommend serving risotto with Sauvignon Blanc.
This summer I’ve organized a food photography workshop and invited my favourite chef Aleksey Shvets to cook several dishes for my students to shoot.
You might think that it was this way: Hey, Aleksey, what about cooking a couple of dishes?
But you’re wrong. It was much more complicated. Our choice was preconditioned by a certain task.
For example, we needed to show how a part of the interior could be used. And with this aim we created chaos on a table, while shooting tart with mascarpone cream.
There were other dishes as well, I’ll post them in due time. And this dish – risotto with saffron and mussels – was offered by Aleksey.
It has a rich texture, and mussels can be easily found in our region. And I used this dish to demonstrate two things: how to work with mixed light, thus creating atmosphere of bonfire, and how to create harmony between background and mussels, putting stones in a nice pattern. And, of course, creating contrast in that way.
I hope it doesn’t sound too complicated. No?
Then enjoy the photo and get prepared to cook this splendid dish.
Being the symbol of Milan cuisine risotto is the result of a young apprentice’s joke who painted rice yellow with saffron. Ever since saffron has been an integral feature of the real Milan risotto.