· 24 mussels
· 300 grams risotto rice
· 1 chopped onion
· 1 bell pepper
· 2 carrots
· 1 leek
· 5 garlic cloves
· 1 glass White wine
· ½ glass of cream
· Water and olive oil
· Shallots and parsley
To the broth, put abundant water to cook in a casserole. Add the 2 carrots, the leek, 3 garlic cloves and a parsley branch.
Add the clean mussels and pour the white wine. The broth should be mild and not have too much salt, since constant evaporation of the liquid will lead to a higher saline concentration.
Leave to cook until the mussels open and remove them. Chop the meat from half the mussels and leave the other half with a shell. Strain the broth and set aside.
Chop the other 2 cloves of garlic finely, the onion and the green pepper.
Put to brown in a large, low pot with a little oil. When browned, add a few strands of saffron and half the meat of the mussels.
Incorporate the minced meat of mussels and the rice, mix, pour the broth (little by little), put salt to taste and cook (16-18 minutes) on gentle fire without stopping to stir.
Let stand for a couple of minutes, pour the cream, sprinkle with chopped parsley and mix well. Serve and garnish with the rest of the mussels and chives.