Fava & mussel risotto

Fava & mussel risotto

By
From
The Islands of Greece
Serves
2
Photographer
Steven Joyce

I tried this unusual risotto at a seaside restaurant on Santorini, expecting a risotto studded with fresh broad (fava) beans. But – happily – this was what arrived: a risotto with fava purée stirred through, which makes it very hearty and filling. You could use prawns instead of mussels in this risotto, if you prefer.

Ingredients

Quantity Ingredient
pinch saffron threads
50g butter
1/2 onion, finely chopped
1 tomato, seeded and chopped
pinch salt
1 garlic clove, finely chopped
1/2 teaspoon tomato puree
300g risotto rice
120ml white wine
500ml hot fish or vegetable stock
5 tablespoons Fava dip
8 mussels, cleaned, or more if small

Method

  1. Put the saffron in a cup and add 2 tablespoons of boiling water. Set aside.
  2. In a large pan, heat the butter until foaming, then add the onion, tomato, salt, garlic and tomato purée. Cook for 5 minutes, stirring, and do not allow to brown.
  3. Next, add the rice and cook, stirring, until each grain is coated in the tomato and butter mixture and is beginning to become translucent. Add the wine and let it bubble. When it has all been absorbed by the rice, add a ladleful of hot stock. When the liquid has disappeared, add another. Continue in this way, stirring often or the rice will stick, for about 20 minutes. The rice is cooked when it is swollen and creamy and no longer white and firm. You may not need all the stock, or you may need a little more.
  4. When the rice is almost cooked, strain the saffron liquid into the risotto and stir, then add the fava dip and stir again. Reduce the heat to its lowest. Finally, add the mussels, stir, then clamp on the lid. Stir again after 1½ minutes, replace the lid, then stir again after a further 1½ minutes. Discard any mussels that haven’t opened. Serve immediately.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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