Risotto with Mussels

INGREDIENTS:

• 400 g round grain rice
• 1 kg of mussels
• 1 clove of garlic
• Oil
• 1 small leek
• 1 l of meat broth
• Salt
• Pepper

PREPARATION:

In a bowl, soak the mussels in cold water for 1 hour. Drain, scrape them and wash them. In a large pan, open the mussels, add the chopped garlic, olive oil and let them brown for 5 minutes over low heat, shaking the pan from time to time. Remove the shellfish from the shells and discard any mussels that have not opened. Strain the liquid with a cloth.

Chop the onion and cut the leek into thin slices and sauté in olive oil over low heat for 1 minute. Add the rice and fry for about 3 minutes, stirring occasionally.

In a pan, boil 1 l of meat broth with 2.5 dl of the mussel liquid, salt and pepper and add to the rice. When the rice has absorbed the broth, add a little more broth and repeat the operation until the broth is used up.

The rice is cooked after 20 minutes (it should be moist). Add 25 g butter and serve.