Modern twists on time-honoured favourites.
Mussel, tomato and oregano Risotto
What you need
- [ ] 300 g Gran Gallo Arborio Risotto rice
- [ ] 2 kg mussels with shells
- [ ] 1 glass white wine
- [ ] 1 garlic clove
- [ ] 1 chilli
- [ ] 2 tomatoes
- [ ] 20 g extravirgin olive oil
- [ ] basil leaves
- [ ] oregano and parsley
Proposed by: Gioacchino Pontrelli and Lorenzo Viani
How to prepare:
Mussel, tomato and oregano risotto: wash the mussels and place in a heavy bottomed pan with half a glass of wine and a glass of water. Cover and cook over medium-high heat until the shells open. Remove the mussels from their shells, discarding any which do not open. Sieve the liquor and save for later. Sauté the chopped garlic and chilli in the oil in a heavy bottomed saucepan.
Add the coarsely chopped mussels and rice and fry until transparent. Add the remaining wine and simmer until it has evaporated. Add a ladleful of hot stock and simmer. As the stock is absorbed add more stock when necessary. Continue in this way for about 16 minutes, then add the chopped tomatoes and garnish with chopped basil, oregano and parsley.