This recipe delivers a creamy, rich Italian risotto that beautifully contrasts the savory, salty crunch of crispy prosciutto with the delicate, briny flavor of mussels.
Ingredients:Frozen Mussels 1 lb
Prosciutto 3 oz (about 4-5 thin slices)
Diced or torn into small pieces
Arborio or Carnaroli Rice 1.5 cups
Shallot or Onion 1 large
Garlic 2 cloves Minced
Dry White Wine
Vegetable Stock 5-6 cups (Kept hot/simmering on the stove)
Olive Oil 3 tbsp
Instructions:
Prepare the Mussels: Heat EVOO with garlic, when garlic is translucent, add white wine
Add frozen mussels and cover
Remove mussels and set aside
Add chicken stock and bring to a boil
Crisp the Prosciutto: Finely chop or slice the prosciutto.
Cook it in a separate pan until it's crispy and the fat is rendered.
Remove the crispy prosciutto, set it aside, and reserve the flavorful fat (or use olive oil/butter for the base of the risotto).
Make the Risotto Base: Sauté diced onion or shallots in olive oil/butter (or the prosciutto fat) until soft. Add the risotto rice (Arborio) and toast it for a few minutes until the edges are translucent.
Deglaze the pan with a splash of white wine.
Cook the Risotto: Begin adding the hot, reserved mussel cooking liquid (strained) and any additional hot stock (fish or vegetable) to the rice, one ladleful at a time.
Stir frequently, allowing the liquid to be absorbed before adding the next ladleful. This process releases the starches, creating the creamy texture.
Continue for about 18-20 minutes, or until the rice is
al dente.
Finish the Dish: Just before the risotto is done, stir in the shelled mussels.
Remove the pot from the heat and stir in a knob of butter and grated Parmesan cheese (though some seafood risottos omit the cheese, it's a common addition when prosciutto is included).
Stir in most of the crispy prosciutto.
Serve immediately, garnishing each bowl with a few of the reserved in-shell mussels and a sprinkle of the remaining crispy prosciutto.
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