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Frozen Mussels1 lb
Prosciutto3 oz (about 4-5 thin slices) Diced or torn into small pieces
Arborio or Carnaroli Rice 1.5 cups
Shallot or Onion1 large
Garlic2 cloves Minced
Dry White Wine
Vegetable Stock 5-6 cups Kept hot/simmering on the stove
Olive Oil 3 tbsp
1. Prepare the Mussels:
o Heat EVOO with garlic, when garlic is translucent, add white wine
o Add frozen mussels and cover
o Remove mussels and set aside
o Add chicken stock and bring to a boil
2. Crisp the Prosciutto:
o Finely chop or slice the prosciutto.
o Cook it in a separate pan until it's crispy and the fat is rendered.
o Remove the crispy prosciutto, set it aside, and reserve the flavorful fat (or use olive oil/butter for the base of the risotto).
3. Make the Risotto Base:
o Sauté diced onion or shallots in olive oil/butter (or the prosciutto fat) until soft.
o Add the risotto rice (Arborio) and toast it for a few minutes until the edges are translucent.
o Deglaze the pan with a splash of white wine.
4. Cook the Risotto:
o Begin adding the hot, reserved mussel cooking liquid (strained) and any additional hot stock (fish or vegetable) to the rice, one ladleful at a time.
o Stir frequently, allowing the liquid to be absorbed before adding the next ladleful. This process releases the starches, creating the creamy texture.
o Continue for about 18-20 minutes, or until the rice is al dente.
5. Finish the Dish:
o Just before the risotto is done, stir in the shelled mussels.
o Remove the pot from the heat and stir in a knob of butter and grated Parmesan cheese (though some seafood risottos omit the cheese, it's a common addition when prosciutto is included).
o Stir in most of the crispy prosciutto.
o Serve immediately, garnishing each bowl with a few of the reserved in-shell mussels and a sprinkle of the remaining crispy prosciutto.