Risotto with Black Mussels and Arugula Pesto

risotto with black mussels and arugula pesto

Lady guest West says "move over" and demonstrates her own proclivity for the culinary arts.  This is another dish from the Southern Italian cookbook and is hands down my favorite thus far.  I've suggested that she forgo the traditional route to seek Italian citizenship (which is currently under review) and simply cook this meal to convince them she is of Italian stock.  Risotto is a traditional Italian dish, typically found in the northern regions and is also served as a precursor or "primi" to the main course.  There are many varietals of risotto rice (such as arborio, carnaroli, padano and others); however, they are all a short grain rice type that have a high starch and low amylose content.  Risotto dishes are extremely versatile and can be made with beef, sausage, seafood, or vegetarian.

Serves: 4-6

Prep Time: 20 min

Cook Time: 1 hr

Ingredients:

2-3 lbs black mussels
1/2 cup white wine
2-3 Tbsp olive oil
4 cups vegetable broth
1 cup water
3 shallots, chopped
1 1/2 risotto rice (we used arborio)
black pepper to taste

Pesto:

1/2 cup whole blanched almonds
1 large garlic clove
1 bunch arugula, stemmed
1/2 cup extra-virgin olive oil
1/2 cup grated parmesan cheese
salt and pepper to taste

Directions:

• finely ground almonds in food processor
• add in arugula, garlic, and olive oil to make course puree
• add in parmesan cheese and blend
• season with salt and pepper, set aside
• clean and place mussels in large pot
• add in white wine, drizzle of olive oil, and pepper to taste
• cook on high heat until mussels open
• remove mussels from pot, shell half of them
• strain mussel liquid and keep in small bowl
• pour vegetable broth and cup of water into a sauce pan and bring to boil
• reduce heat to low and keep at  low simmer
• in another sauce pan saute shallots in olive oil
• add in rice to coat with oil and lightly toast
• add in mussel cooking broth and cook down until almost nothing, stirring regularly
• add in vegetable broth a few ladles at a time, constantly stirring the rice
• as pan gets dry add in more vegetable broth
• cook until rice is creamy but has some rice texture remaining
• add in shelled mussels and pesto, mix well
• add additional broth or salt and pepper for desired consistency and flavor
• serve with unshelled mussels

Potential Alternatives:

• don't care for mussels, try it with shrimp
• leave out seafood to make vegetarian
• arugula too bitter, then replace with basil, asparagus, or spinach