Risotto with Mussels

Heat the rapeseed oil in a wide frying pan, pour in only closed mussels and white wine. Close the frying pan on the spot with a lid. Cook the mussels for about five minutes until they are open. Drain the mussel broth, collect and set aside.

Remove two-thirds of the mussels and set the mussel meat aside with the lid closed. Keep remaining mussels warm in shell with lid closed.

Cut leek in half lengthwise, rinse and chop. Sauté in canola oil until translucent, add the long-grain rice, sauté briefly, deglaze with the mussel stock and cook completely. Add the celery. Gradually add the hot vegetable stock, stirring frequently. Simmer the long grain rice on low heat for about twenty minutes, fold in the saffron, and season to taste with salt and freshly ground pepper.

Mix the mussel meat into the risotto, heat briefly and serve. Garnish with the remaining mussels.

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