CREAMY FRESH SCOTTISH MUSSELS RISOTTO

Ciao amici! Welcome back to TortellinoTime, your go-to channel for authentic Sicilian & Italian recipes. Today, we’re diving into a delightful and comforting dish: Creamy Fresh Mussels Risotto. This recipe is perfect for when you need a soft and flavourful meal that’s ideal for any occasion.

We’re using the freshest live mussels from Scotland for this recipe. While you can use frozen mussels, for a more tasty and authentic experience, fresh mussels are highly recommended. Additionally, starting the cooking process of the rice with a fish stock cube significantly enhances the flavor and ensures a creamy texture. Follow along as we guide you through each step to create this mouthwatering meal!

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Key Chapters:
00:00 – Introduction and Greetings
00:23 – Preparing the Fish Stock and Rice
01:10 – Cooking the Fresh Mussels
02:30 – Making the Sauce
03:37 – Combining Everything and Final Touches

List of Ingredients (2 people):
200g Risotto rice
1 Fish stock cube
Hot water
Olive oil
2 large cloves of garlic
Chili flakes (optional)
1KG Fresh mussels
1/2 tin of cherry tomatoes
Lemon zest (1/4 of a lemon)
Fresh parsley
Salt and pepper (to taste)

Cooking Instructions:
Dissolve a fish stock cube in hot water and set aside.
In a pan, heat some olive oil and crush a large clove of garlic with the skin on.
Optionally add chili flakes and cook until the garlic starts sizzling.
Add fresh mussels, cover with a lid, and cook for 3-5 minutes until they open. Drain and reserve the mussel juice.
Cook risotto rice in the prepared fish stock until three-quarters done, then drain and set aside.
In the same pan, heat olive oil and add a new chopped garlic clove.
Add half a tin of cherry tomatoes, a bit of water to rinse the tin, lemon zest, and parsley. Simmer for 4-5 minutes.
Combine the partly cooked rice with the tomato sauce, adding the mussel juice and mussels. Cook for an additional 3-4 minutes until the rice is tender.
Adjust consistency with a little hot water if necessary. Garnish with fresh parsley and reserved mussels before serving.

Hashtags:
#tortellinotime #tortellino #SeafoodRisotto #FreshMusselsRecipe #ItalianCuisine #ComfortFood #EasyCooking #CookingAtHome
#RisottoDeMariscos #RecetaDeMejillonesFrescos #CocinaItaliana #ComidaConfortable #CocinaFácil #CocinandoEnCasa

in the middle they look like butterflies and there it is looking very beautiful child welcome we in my video yesterday I mentioned that I was going to be cooking rice today with a fish that is because Julie had to go to the dentist to have some work done and she’s not happy she’s feeling a little bit sorry for herself and she’s asked me to cook something which is soft hence today’s recipe normally I would do this with pasta but as I’m adapting with with rice I’m adding a stock Cube this is fish stock Cube and I pour in a little amount of hot water enough to effectively dissolve this stock Cube I’ll go in with a little spoon to ensure that it is dissolved wonderful and that’s when I’m going to be adding the rice I’m using resoto rice for this recipe once the rice is in and you can see how much water there is I will Top it up with some cold water and I will be adding um the same amount of water as I’ve got rice actually no sorry twice as much water as rice I’ll move it on the hob and I’ll let it cook until it’s 34 cooked so not all the way in the meantime I’ll get the mles ready so some olive oil in a pan large glove of garlic with all of the skin gentle crush and put it in the pan now at this point I would add some chili flakes here I’ll show them to you but today I’m not going to because I don’t think Julie would be very very pleased with that but if you making this dish I highly recommend you use and chili flakes place the pan on a hot hob and wait until the Galla start sizzling perfect that’s when you can add the muscles give them an initial mix put the lid on so they’re not so noisy but also they need to cook with the lid on and uh let them cook for about 3 to 4 minutes maybe 5 minutes until they totally open and in less than minutes they are all done and uh theyve all opened up and they look really beautiful these are live Scottish muscles actually and uh we bought them fresh from the supermarket yesterday in using a sa I’ve drained them and of course the juice here do not throw that on away you need that later and I will let them now to cool down for 5 to 10 minutes so that they are easy to handle my rice is also partly cooked and I’m going to also drain this because I don’t want to cook any further and again I’ll put it on one side until I’m ready new glove of garlic large one and chop it into little pieces or crushy if you like entirely up to you and I’m going to be adding some olive oil in the same pan where I cooked the M sace followed by the garc back on the hob but my garc is sizzling and I’m going to be adding a half a tin of cherry tomatoes this is the same half tin I was using yesterday for my pizza for catcher I’m going to add a tiny little amount of water just to rinse the the thin so the don’t waste any there you go I’m adding a little bit of lemon zest not a lot most properly the same as about a quart of a lemon and a little parsley I’ll give it a quick mix I’ll put the lid on and I’ll leave it to cook on a very low heat for about 4 to 5 minutes in the meantime I have separated the muscles and I’ve got them inside a ball here with a little lovely juice but also I have reserved a few some of the more beautiful ones as I will be using them to garnish the dish towards the end so back to my sauce which is simmering nicely and uh I will be adding my very very alent rice and I’ll mix everything together to start with so that the rice absorbs some of the lovely tomato juice and you should have very little or no liquid at the bottom of your pan Which is when you can add the M sauce in the juice keep your temperature on a medium to low and give it an initial mix together and uh put the lid on and leave it to effectively finish cooking the rice for maybe 3 to 4 minutes if like me you’ll find that is a little bit dry and uh you want it a little bit more liquidy just add a little water but not a lot though cuz you don’t want this to be too liquidy and I will just be putting most probably the equivalent of a couple of tablespoons hot water and also this is when you can add the remaining muscles that you have reserved so that they will also get nice and warm and everything is cooked the first thing I’ll do though is to remove uh the muscles in the Shell so that I can put them back at the end add more fresh parsley this will give a different type of Flav as it is fresh a little more olive oil and I’ll give it one Final Mix smell coming up is really good and the noise is also very nice and getting it ready to be served one very very final sprinkle of parsley at the very top to make it look pretty of course this is a very optional step entirely up to you depending if you are entertaining or if you want to impress your guest or your partner and uh go along and uh garnish it with u your muscles these in the middle they look like butterflies and there it is looking very beautiful hopefully she’ll like I’m sure she will she’s in those feeling sorry for herself it’s really cold you might be wondering why I’m wearing a fleece in the middle of June it’s 11° and it’s raining and that’s why anyway I’ll just test some and then I will I will go it’s really good actually the fact that I cook the rice with some fish stock gives that good kick at the beginning which uh if you didn’t obviously if you did in water would be different but it’s really tasty if you make it make sure you don’t make it too liquidy you want it nice and creamy and um delicious cha Chow see you later thank you for watching bye