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Risotto with mussels in Escabeche sauce and chanterelle mushroms

Risotto with mussels in Escabeche sauce and chanterelle mushroms

One terrific recipe of Risotto with delicious mussels in Escabeche sauce (from MSC certified Vildsund Blue) and lovely chanterelles

What you need:

  • 400 g risotto rice

  • 2 tins of mussels in Escabesche sauce from Vildsund Blue

  • grated peel of 1 organic lime or lemon

  • 1 l of vegetable stock

  • 0.5 l white wine

  • 50 g of butter

  • 50 g of Parmesan cheese

  • olive oil

  • 2 onion

  • 4 clove garlic

  • a little chopped parsley with sprigs

  • salt and pepper

 

Method:

  • Finely chop the onion, a garlic cloves

  • Saute the onions, and garlic in a little olive oil and the oil from the tins of Escabeche mussles, in a large wok pan.

  • Add the chanterelles and fry shortly

  • Add the rice

  • Add the white wine when the rice gets slightly transparrent

  • Add stock, little by little. Stir constantly in the pan until the mixture has the desired texture and rice is tender.

  • Season with salt and pepper.

  • Add the butter and Parmesan cheese, stir carefully.

  • Finally ad the mussels and now only mix them in very carefully. If the risotto feels not to have the right texture to actually able to “flatten” out on the plates, add a little more butter.

  • Serve the risotto on large hot plates and sprinkle with a little lime or lemon zest, and garnish with chopped parsley

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