We made Moule marinés the other day and had some sea mussels left over. We saved them together with the broth from cooking the mussels and made a leftover-risotto.
Risotto with mussel and shrimps
- 250 g Risotto rice
- 1 Shallot, chopped
- 2 Garlic cloves, chopped
- Olive oil
- 1-2 dl White wine
- 5 dl Mussel or fish broth
- 10 cm Leak, sliced
- Sea mussels (without shell)
- Lemon zest
- Chili powder
Note that the fluid depends on the risotto rice you use, read the instructions for your rice brand.
Heat olive oil in a casserole, fry the shallot, the garlic and the rice until it is transparent. Add the fluid, little by little. Stir the risotto the entire time.
When you feel that the rice is almost done, add leak, mussels and shrimps. Spice the risotto with salt and pepper. Grate Parmesan cheese over the risotto and stir.
Before you serve, preferable on heated plates, decorate with cut parsley, lemon zest and chili powder.
Movie: Eaten while watching the Swedish thriller Johan Falk – National Target.