Mussel, tomato and oregano Risotto

Method

1. Wash the mussels and place in a heavy bottomed pan with half a glass of wine and a glass of water.
2. Cover and cook over medium-high heat until the shells open.
3. Remove the mussels from their shells, discarding those that do not open.
4. Sieve the liquor and put aside for later.
5. Sauté the chopped garlic and chili in the oil in a heavy bottomed saucepan.
6. Add the coarsely chopped mussels and rice and fry until transparent.
7. Add the remaining wine and reduce.
8. Add a ladleful of hot stock and simmer. As the stock is absorbed, add more stock if necessary. Continue in this way for about 16 minutes.
9. Add the chopped tomatoes and garnish with chopped basil, oregano and parsley.

Chef's tip

Make sure you get very fresh, certified mussels and wash them very well, using a brush for the shells, in order to avoid finding sand or grit in the dish.

Serving suggestion

Serve with fish or vegetable-based side dishes.

Wine selection

Pinot grigio, Vermentino, Chardonnay, Riesling or Prosecco.

Family tip

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Dish history

With this recipe we show you how to prepare a delicious mussel risotto: thus, you'll have a seafood starter, which will be sophisticated and delicate yet simple, all at the same time, particularly ideal for a romantic dinner or a special occasion. Its refined taste will satisfy even the most demanding of palates. Just make sure you get fresh mussels, and you're ready to amaze your guests with this summery dish!