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
- Clean the mussels by removing the barbs and rinsing them under running water.
- In a frying pan, heat a drizzle of Diana KALI EVOO with two garlic cloves with their peel
- Add the mussels, deglaze with white wine, and cover with a lid.
- After about 5 minutes, when the mussels are open, turn off the heat.
- Strain the mussels' cooking liquid and keep it aside.
- Shell the mussels (leaving some whole for decoration).
2. Preparation of smoked oil with garlic peel and saffron
- Reuse the garlic peel from the cloves used earlier.
- Heat the Diana EVOO to 60°C (without letting it smoke).
- In a frying pan or a pot with a lid, burn the garlic peels until aromatic smoke is generated.
- Place the hot oil in a heat-resistant bowl and place it in the pot with the garlic peel smoke.
- Cover the pot and let the oil smoke for about 10 to 15 minutes.
- Meanwhile, dissolve the saffron in a tablespoon of hot broth.
3. Risotto preparation
- Toast the rice in a saucepan for 2 min.
- Deglaze with white wine until completely evaporated.
- Gradually add the hot fish stock and the filtered liquid from the mussels, continue stirring.
- Five minutes before the end of cooking time add saffron.
4. Plating
- Arrange the risotto on plates.
- Decorate with whole mussels.
- Drizzle with a few drops of Diana garlic peel-smoked EVOO and a few marjoram leaves.