- 1 cup arborio or baldo rice (do not rinse)
- 1 large onion, (finely choped)
- 20 shellfish mussels (3-4cm big)
- 20-30 pieces of mussels (shells removed)
- 80 ml olive oil
- 50 ml unsalted butter
- 1 tbsp tomato paste (30 gr)
- 1 large tomato, gratered (in season)
- 1/2 tsp dry mint
- 1 tbsp ground pepper
- 2 cinnamon sticks
- 600 ml cold water, (2-3 cups)
Seafoods such as shellfish and mussels are can lead to some health problems or poisoning. Make sure the products you buy must be alive or select to use 100% safe frozen products.
I would recommend you to use Arborio rice, but you will get a good result with Baldo rice too. Pour the water through a strainer to remove the dust, but do not wash it too much because it requires us to have the consistency of the starch it contains.
Take a deep pot over the high heat, pour a little olive oil and chopped onions in it. For a good result use a wooden spoon to stir with. Sautee the onions about 4-5 minutes. Then add rice and fry for 2 min with the onions. Bring the heat medium and add the tomato paste stir for 2 minutes together until the flavor comes out. Mix all mussels, chopped tomatoes, olive oil and spices. Then add 600 ml of chicken broth or cold water, and cook for 10-12 minutes with stirring to keep it from dripping.
For good risotto consistency, it is important to get rice fully cooked over the heat before 2 minutes. Because the cooking process is continued for a while after taking it from the heat. Now you can remove the cinnamon sticks and add some fresh choped spices and serve.