Mussels, Broad Beans, and Pecorino Risotto
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A colorful and flavorful risotto featuring mussels, broad beans, and pecorino cheese, perfect for those who love bold flavors.
00:40:00 total
Serves 4
medium
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Ingredients
- Carnaroli rice - 320 g (use 320 grams)
- Mussels - 1 kg (cleaned, about 1 kg)
- Garlic - 1 clove (1 clove, crushed)
- Parsley stalks - watch the video to see (to taste)
- Broad beans - 300 g (cleaned, about 300 grams)
- Lemon juice - 30 g (about 30 grams)
- Mint - watch the video to see (to taste)
- White wine - 60 g (60 grams)
- Pecorino Romano cheese - 50 g (50 grams)
- Parmesan cheese - 50 g (50 grams)
- Butter - 20 g (20 grams)
- Pepper - watch the video to see (to taste)
- Extra virgin olive oil - watch the video to see (to taste)
- Salt - watch the video to see (a pinch)
Instructions
- Cook Mussels: In a pot, drizzle oil, add crushed garlic and parsley stalks, then add cleaned mussels. Heat and cover for a few minutes until they open.
- Filter Mussel Liquid: Remove opened mussels and filter their liquid. Shell the mussels while still hot, covering them with their liquid to prevent drying.
- Blanch Broad Beans: Blanch broad beans in boiling water for 2-3 minutes, then transfer to ice water. Shell the beans one by one.
- Prepare Broth: Add mussel shells to the broad bean water to create a flavorful broth for the risotto.
- Toast Rice: Dry toast the rice in a pan, stirring constantly. Once hot, deglaze with white wine and let it evaporate.
- Cook Risotto: Begin adding warm broth to the rice, ensuring it is covered. Stir regularly.
- Season Broad Beans: Season the shelled broad beans with pepper, salt, oil, lemon zest, lemon juice, and mint.
- Finish Risotto: Halfway through cooking, add mussel water to the risotto, adjusting for saltiness. Once rice is al dente, add mussels, broad beans, butter, olive oil, parmesan, and pecorino.
- Plate the Dish: Garnish with remaining broad beans, mussels, pepper, olive oil, and mint leaves. Serve hot.
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