Creamy risotto with mussels

Hello!

Today will be very tasty!

Difficulty: 4/10
Cooking time: 35 min.
Number of servings: 2-3

Ingredients:

• Rice (Arborio, Carnaroli, etc.), 200 gr.
• Butter, 30 gr.
• Parmesan chese, 30 gr.
• Cream 20%, 200 ml
• Mussels (frozen-cooked), 150 gr.
• Onion, 1 PC.
• Garlic, 2-3 cloves
• Smoked paprika, 2 gr.
• Fresh thyme, 2 gr.
• Sun-dried tomatoes, 15 gr.

Boil 500 ml of water.

Onions and garlic clean. Onion cut into cubes, garlic chop finely. Separate the thyme leaves from the stems, grate the cheese on a small grater, cut the tomatoes into small pieces.

Heat a little vegetable oil in a saucepan and fry the onion for one minute over high heat.

Add garlic, 1/2 thyme, rice and fry stirring for three minutes. Salt to taste.

Add 400 ml of boiling water and cook for 10 minutes, stirring constantly, over medium heat.

Add the cream and continue to cook until the rice is ready (8-10 minutes). If the liquid has evaporated and the rice is not ready, add some boiling water.

Add the butter, stir, cover and remove the risotto from the heat.

Heat a 2 tbsp. of vegetable oil in a pan, fry the mussels with the remaining thyme and paprika for a minute and a half over medium heat.

Add the tomatoes, salt, stir, fry for one minute and remove from heat.

Serve risotto with mussels, garnish with a sprig of thyme and sprinkle with grated Parmesan.

Bon appetit!

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