This luxurious risotto combines the golden richness of saffron with the briny sweetness of Black Sea mussels, creating a dish that is both elegant and deeply comforting. The creamy texture of the rice absorbs the delicate seafood flavors, while the saffron adds a warm, aromatic depth. Perfect for a summer evening by the sea, this dish transports you to the Mediterranean with every bite. Serve it with a crisp white wine and enjoy the taste of the ocean in its finest form.
Ingredients
Method
- 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.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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