Ingredients:
long grain rice selective - 200 grams;
mussels - 200 g;
onions - 1 small onion;
carrot of medium size - 1 piece;
Garlic - 1-2 head;
cumin - half teaspoon feet;
olive oil - 5 tablespoons;
white wine - half cup;
ground ginger, salt, pepper, spices - to taste.
How to cook risotto with mussels.
1. Remove the packaging and defrost meat mussels.2. In large kettle or roasting pan pour 5 tablespoons of olive oil and heat it for 5-7 minutes.3. When the oil begins to smoke a bit - add half a teaspoon of oil cumin.4. roasted cumin in oil for 3 minutes (this is necessary to flavor olive oil).5. Clean and wash the carrots.6. Peel the onions.7. Slice the onions and carrots into cubes of medium size.8. Garlic is divided into cloves, but do not peel them.9. fry in butter chopped onion and carrot.10. Add unpeeled garlic cloves.11. Fry the mixture until transparent and soft onions carrots.12. A mixture of salt and pepper, add the spices, ground ginger to taste.13. Fry the mixture for 5-7 minutes.14. Add to the mix already defrosted mussels and pour half a glass of white wine.15. Pour into a large kettle or roasting pan Fig.16. Pour in the rice about two cups of boiling water.17. Bring to the boil, and then replace the lid.18. Reduce the heat and stirring occasionally until cooked pilaf bring.
long grain rice selective - 200 grams;
mussels - 200 g;
onions - 1 small onion;
carrot of medium size - 1 piece;
Garlic - 1-2 head;
cumin - half teaspoon feet;
olive oil - 5 tablespoons;
white wine - half cup;
ground ginger, salt, pepper, spices - to taste.
How to cook risotto with mussels.
1. Remove the packaging and defrost meat mussels.2. In large kettle or roasting pan pour 5 tablespoons of olive oil and heat it for 5-7 minutes.3. When the oil begins to smoke a bit - add half a teaspoon of oil cumin.4. roasted cumin in oil for 3 minutes (this is necessary to flavor olive oil).5. Clean and wash the carrots.6. Peel the onions.7. Slice the onions and carrots into cubes of medium size.8. Garlic is divided into cloves, but do not peel them.9. fry in butter chopped onion and carrot.10. Add unpeeled garlic cloves.11. Fry the mixture until transparent and soft onions carrots.12. A mixture of salt and pepper, add the spices, ground ginger to taste.13. Fry the mixture for 5-7 minutes.14. Add to the mix already defrosted mussels and pour half a glass of white wine.15. Pour into a large kettle or roasting pan Fig.16. Pour in the rice about two cups of boiling water.17. Bring to the boil, and then replace the lid.18. Reduce the heat and stirring occasionally until cooked pilaf bring.
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