25 mussels, (500 grams Foodsaver Mussel Meat)
1/2 cup dry white wine*
1/3 cup Ardo Diced Shallots or Foodsaver Diced Onion Cubes (a quarter of a large onion)
1/2 teaspoon Ardo Diced Garlic, (2 small garlic cloves)
1/4 teaspoon Ardo Diced Red Chili (1 dried red chili pepper), less if you prefer
1 cup Agnesi Flora Riso Arborio
generous pinch saffron*
300 grams Foodsaver Ciao Chopped Tomatoes
2 tablespoons finely chopped fresh parsley*
4 tablespoons Chorio Olive Oil
1/2 cup Ardo Organic Peas
1/2 teaspoon salt, or less if you prefer
1 cup of hot vegetable stock
Serve with Grated Castelli Parmigiano Reggiano Cheese
* All ingredients available at Foodsaver except those marked with an *
1. Add 2 tablespoons of olive oil to a large pan. Place the pan over medium high heat, add the garlic, chili pepper and a pinch of parsley. Saute for two minutes, do not let the garlic brown. Add the tomatoes, saffron and salt. Cook for another 2 minutes. Add the mussels and cook for a further 2 minutes. Remove the sauce and mussels from the pan and place in a bowl to the side until ready to use.
2. Add the remaining 2 tablespoons of olive oil to the large pan. Over medium high heat, add the onion and saute for about 3 to 5 minutes, until the onions turn translucent but do not let them brown. Add the rice and stir together until the rice turns translucent, about 1 minute. Add all of the mussels and one ladle of tomato sauce back into the pan and continuously stir the rice, letting the rice absorb the liquid before adding a further ladle of tomato sauce. Continue to add one ladle of tomato sauce at a time, (then vegetable stock once the tomato sauce runs out), while continuously stirring the rice for about 20 minutes, until the rice is cooked but still firm.
3. Add the peas and remaining parsley to the rice. Stir for about 1 minute. Serve immediately with grated Parmigiano Reggiano cheese.
