Cooking with Wine: Risotto

'We like cooking with wine...
                 Sometimes we even use it in the food.'


Risotto with Mussels

• 2 dl risotto rice (arborio rice for example)
• 1 onion (white)
• 200g of mussels (the pre-cooked ones were on sale)
• 1,5 dl (or more) emmental cheese grated
• about a liter of veggie stock
• half of lemon
• dill
• 1-2 dl white pepper
• garlic
• white wine (dry-ish)
• little bit of butter for the skillet

1. Sauté the onion (and garlic) in a large skillet. Add the rice and give it a turn.
2. Start adding the warm veggie stock bit by bit, letting the rice soak it up before adding more. This process will take about 30 minutes (depending on the rice).
3. Once your rice is almost done, add the juice of a half of lemon and the white wine (Mondelli, Pinot Grigio used here) and dill according to taste
4. Last but not least mix in the cheese and mussels

A tiny confession:
I don't think making risotto is that hard, what it takes is care and especially patience - something I find myself sometimes in short supply of. So make sure you spend enough time on step 2, I know I don't always do...and I wish I had had fresh dill.

Budget:
Total cost for 2 portions came to under £4 excluding the wine (which could easily be left out).

X /A.