Risotto with saffron and Black Sea mussels

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.

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Risotto with saffron and Black Sea mussels

Difficulty Level: Easy

Calories: 450

Best Season: Summer, Spring

Cooking Time: 50 min

Ingredients:

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

Instructions:

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.