Riso Patate E Cozze (Baked Mussel & Potato Risotto)

Method

1. 1. Mix the Arborio rice with the onion, tomato, celery, garlic, parsley, oregano, dried chilli flakes and a good glug of the olive oil. Season with sea salt and ground black pepper.
2. 2. Place a large pot over a medium high heat, add in the mussels and white wine. Cover with a lid and cook for 4-5 minutes until all the mussels have opened, throwing away any which do not. Strain the mussels, saving the cooking liquid. When cool, remove the meat from the shells.
3. 3. Preheat the oven to 200˚C/400°F/Gas Mark 6.
4. 4. Drizzle a medium sized oven proof baking dish with olive oil and spread a layer of the potato across the base. Season with sea salt and ground black pepper and spread with half the rice mixture. Top with the mussel meat and drizzle over half of the reserved cooking liquid.
5. 5. Cover with another layer of potato slices and then spread over the remaining rice mixture. Drizzle the remaining cooking liquid on top and then pour in some boiling water to come halfway up the dish. Add a final layer of potatoes and drizzle with more olive oil. Give a final twist of black pepper an cover the dish tightly with foil.
6. 6. Place in the oven to bake for 30 minutes. The dish is cooked when the potatoes are tender when pierced with a knife and the rice is al dente. Remove the foil and cook uncovered for a further 10 minutes until the potatoes are golden. Remove from the oven and serve.

• Autumn
• Winter
• Light Meals & Salads
• seafood
• italian
• Arborio rice

Ingredients

• US
• METRIC

You'll Need