Heat half the oil in a large pan; cook half of the onion, stirring until soft.
Add rice; stir to coat in oil mixture.
Stir in 1 cup stock; cook, stirring, over low heat until liquid is absorbed.
Continue adding stock in 1 cup batches, stirring until absorbed before next addition.
Total cooking time should be about 35 minutes or until rice is just tender.
Meanwhile heat remaining oil in medium pan; cook remaining onion, garlic and chili, stirring until onion is soft.
Stir in parsley and vodka; cook stirring for 2 minutes.
Stir in mussels; cook covered about 10 minutes or until mussels open.
Discard any that do not open.
Drain mussels over medium heatproof bowl; reserve liquid.
Pick out mussels, shake off cooking solids, place mussels in medium bowl.
Stir reserved liquid into risotto; cook risotto, stirring until liquid is absorbed.
Stir rind and dill into risotto; serve with mussels.
Ingredients:
2 tablespoons olive oil
2 small yellow onions, chopped finely ( 160g)
300 g arborio rice
1 liter hot vegetable stock
2 garlic cloves, crushed
2 red chilies, chopped finely
1/3 cup coarsely chopped fresh parsley stems
80 ml vodka
24 medium black mussels, cleaned ( 600g)
2 tablespoons finely grated fresh lemon rind
2 tablespoons finely chopped dill
Steps/Methods:
Heat half the oil in a large pan; cook half of the onion, stirring until soft.
Add rice; stir to coat in oil mixture.
Stir in 1 cup stock; cook, stirring, over low heat until liquid is absorbed.
Continue adding stock in 1 cup batches, stirring until absorbed before next addition.
Total cooking time should be about 35 minutes or until rice is just tender.
Meanwhile heat remaining oil in medium pan; cook remaining onion, garlic and chili, stirring until onion is soft.
Stir in parsley and vodka; cook stirring for 2 minutes.
Stir in mussels; cook covered about 10 minutes or until mussels open.
Discard any that do not open.
Drain mussels over medium heatproof bowl; reserve liquid.
Pick out mussels, shake off cooking solids, place mussels in medium bowl.
Stir reserved liquid into risotto; cook risotto, stirring until liquid is absorbed.
Stir rind and dill into risotto; serve with mussels.
