Recipe for risotto of mussels and wild mushrooms – Josetxo Calvo

Rice and cereals

Josetxo Calvo prepares the risotto from shrimp, wild asparagus and mussel cheese in a green sauce, a dish specially created for athletes.

Ingredients (1 person):

  • 150 g Scotch rice
  • 9 fresh mussels
  • 4 wild asparagus
  • 4 peeled shrimps
  • 1/2 onion
  • 1 clove garlic
  • 1 button oil
  • 50 g grated Parmesan cheese
  • 30 g cream cheese
  • 15 g. From flour
  • 1 liter of fish broth
  • 1 glass of white wine
  • olive oil
  • Sol
  • several strands of saffron
  • chopped parsley

Preparation of the recipe for risotto with mussels and asparagus:

For him The risottoMark the shrimp with a drop of oil and a pinch of salt in a large pan. Remove them and save them. Stew the chopped berries and chopped onions in the same pan.

Add the rice and stew it. Pour in the fish stock little by little while stirring. Add the saffron. Cook the rice and turn off the heat. Add the shrimp, butter, parmesan and cream cheese. Stir until all ingredients are well integrated.

For green sauce, finely chop the garlic and fry it in a rain of olive oil. Add the flour and stew it. Pour a splash of white wine and when the alcohol evaporates, add the fish broth and leave the whole cooking for a few seconds. Add the mussels and remove as soon as they open. Season and sprinkle with chopped parsley.

Place a portion of the risotto on a plate. Place the mussels on top and cover the whole with green sauce. Serve.

Mussels and wild risotto

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