Mussel risotto with garlic peel-smoked EVOO and saffron sauce

 

Ingredients for 4 servings

For the risotto:

• 100 ml Diana monovarietal KALI-EVOO
• 320 g Carnaroli rice
• 1 kg fresh mussels
• 2 garlic cloves
• 100 ml dry white wine
• 1 l vegetable broth
• 1 tsp. saffron
• A few leaves of marjoram
• Salt and pepper to taste

For the smoked EVOO sauce with garlic peel and saffron:

• 100 ml Diana monovarietal KALI-EVOO
• peels of two garlic cloves
• A pinch of salt

Directions

1. Cleaning of the mussels

1. Clean the mussels by removing the barbs and rinsing them under running water.
2. In a frying pan, heat a drizzle of Diana KALI EVOO with two garlic cloves with their peel
3. Add the mussels, deglaze with white wine, and cover with a lid.
4. After about 5 minutes, when the mussels are open, turn off the heat.
5. Strain the mussels' cooking liquid and keep it aside.
6. Shell the mussels (leaving some whole for decoration).

2. Preparation of smoked oil with garlic peel and saffron

1. Reuse the garlic peel from the cloves used earlier.
2. Heat the Diana EVOO to 60°C (without letting it smoke).
3. In a frying pan or a pot with a lid, burn the garlic peels until aromatic smoke is generated.
4. Place the hot oil in a heat-resistant bowl and place it in the pot with the garlic peel smoke.
5. Cover the pot and let the oil smoke for about 10 to 15 minutes.
6. Meanwhile, dissolve the saffron in a tablespoon of hot broth.

 

3. Risotto preparation

1. Toast the rice in a saucepan for 2 min.
2. Deglaze with white wine until completely evaporated.
3. Gradually add the hot fish stock and the filtered liquid from the mussels, continue stirring.
4. Five minutes before the end of cooking time add saffron. 

4. Plating

1. Arrange the risotto on plates.
2. Decorate with whole mussels.
3. Drizzle with a few drops of Diana garlic peel-smoked EVOO and a few marjoram leaves.