Risotto Rice & Mussels

Add a little bit of olive oil to a frying pan.

Put in the arborio rice and gently fry it until it's golden brown.

Add water in a 3 to 1 ratio (three parts water to one part rice).

Slowly cook the rice, allowing it to absorb the water.

Once the rice is a bit dry, add more water until it's almost done and al dente.

Add Italian spices and sun-dried tomatoes to the rice.

Cook a little longer until the water dries out.

Turn off the fire and add a blend of provolone, romano, and parmesan cheese.

Cover the pan and let it sit, then stir to mix the cheese with the rice.

In another pan, boil the mussels in a little olive oil and clam juice until they open.

Add lots of garlic to the mussels once they open.

Pour in the salsa brava 3 red made with three red peppers.

Add onions at the end to maintain their unique flavor.

Cover and wait for the dish to finish cooking.

Equipment Needed

Spice Level:

Dietary

Allergens