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Rizotto with black mussels

  • 2 cups Arborio or Carnaroli rice
  • ½ onion chopped
  • 2 cloves garlic chopped
  • 2 tablespoons chopped fennel
  • 4 tablespoons olive oil
  • ½ cup white wine
  • 1 liter chicken stock
  • 2 tablespoons fresh chopped herbs (dill, oregano, tarragon, parsley, basil, mint)
  • 1 kilo black whole mussels, carefully washed
  • 2 tablespoons cold butter
  • 2 tablespoons fresh cream
  • 100 grams parmesan cheese



  • In a medium sized pan bring the chicken stock to a boil and then turn the heat down to maintain the heat throughout the risotto preparation
  • In another pan sauté the onion, the garlic, the fennel in a little olive oil
  • Add the mussels and the rice.
  • Make sauté for 2-3 more minutes
  • Pour the wine over this mixture. Continue to stir until all the wine is absorbed
  • Turn down the heat and begin to add the chicken stock ladleful at a time so that the rice can fully absorb the liquid
  • Once all the stock is used up and the risotto is cooked through (al dente) add the herbs, the fresh cream, the cheese and stir

Serve the risotto hot and remember that al dente is what you are aiming for


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