An outstanding 'Saturday night at home' treat.
1 medium/large onion, chopped
1 T (15 ml) butter
2 T (30 ml) olive oil
1 cup (250 ml) real risotto rice e.g. Curtiriso Arborio Rice
½ cup (125 ml) white wine
2 cups (500 ml) boiling water
2 sachets Ina Paarman's Fish Stock Concentrate
1 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
500 g mussels in their shells
¼ cup (60 ml) freshly grated parmesan cheese
freshly ground black pepper
chopped parsley
Chop the onion while warming a heavy based frying pan. Add the butter, as soon as it foams, add the oil and onion. Sauté on medium heat until the onion softens and begins to brown slightly.
Add the rice and stir-fry until the rice has absorbed all the oil and begins to discolour.
Add the wine and boil fast until reduced out.
Dissolve the Fish Stock in the boiling water and add the Cheese Sauce.
Add the stock mixture ladle by ladle to the rice while stirring. Wait for the stock to be absorbed between additions.
When all the stock has been added - add the mussels. Turn the heat to low. Cover with a lid and cook for 5 minutes without opening.
Discard unopened mussels. Serve topped with parmesan and freshly ground black pepper.
Garnish with chopped parsley.