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Riso Patate E Cozze (Baked Mussel & Potato Risotto)

A stand out dish from my Italian adventure!

60 6
Riso Patate E Cozze (Baked Mussel & Potato Risotto) | DonalSkehan.com, A stand out dish from my Italian adventure!

main-meals

Riso Patate E Cozze (Baked Mussel & Potato Risotto)

A stand out dish from my Italian adventure!

Tuesday, September 30, 2014

700g Arborio rice

2 onions, very finely diced

450g ripe tomatoes, roughly chopped

1 stalk of celery, chopped

2 garlic cloves, finely chopped

A good handful of parsley, roughly chopped

A small handful of oregano, roughly chopped

5 tbsp of olive oil

½ tsp of dried chilli flakes

900g mussels in the shell, scrubbed and de-bearded

½ glass of dry white wine

900g waxy potatoes, peeled and sliced

Sea salt and freshly ground black pepper

 

Large pot

Medium sized oven proof baking dish

 

60 mins
Serves 6

This simple but delicious hearty seafood risotto still stands out as one of the most memorable dishes I tasted. It’s simplicity is key and the savoury taste of the sea from plump mussels is injected into grains of arborio rice cooked until tender with sweet tomatoes and herbs.

 

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.
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.
Preheat the oven to 200˚C/400°F/Gas Mark 6.
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.
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.
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.
60 mins
Serves 6

Ingredients

700g Arborio rice

2 onions, very finely diced

450g ripe tomatoes, roughly chopped

1 stalk of celery, chopped

2 garlic cloves, finely chopped

A good handful of parsley, roughly chopped

A small handful of oregano, roughly chopped

5 tbsp of olive oil

½ tsp of dried chilli flakes

900g mussels in the shell, scrubbed and de-bearded

½ glass of dry white wine

900g waxy potatoes, peeled and sliced

Sea salt and freshly ground black pepper

 

You'll Need

Large pot

Medium sized oven proof baking dish

 

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