RISOTTO WITH NERO BEPPINO RICE, MUSSELS AND BELL PEPPER CREAM
Ingredients:
For 4 persons:
- 400 g Melotti Nero Beppino Rice
- vegetable broth, as needed
- 500 g mussels
- 2 bell peppers
- 1 small onion
- 1 clove of garlic
- Extra virgin olive oil, salt and pepper, as needed
Preparation
Cook the rice in salted water for about 50 minutes, then drain and let rest. In a pan, sauté a spoon of olive oil and the thinly chopped onion. Add the bell peppers (clean and julienne cut) and sauté for few minutes. Add half a cup of vegetable broth, along with salt and pepper. Let cook for 30 minutes. Blend the bell peppers with an immersion mixer to obtain a soft and homogeneous cream. In a large pot, sauté a bit of olive oil with garlic. Add the cleaned mussels, cover the pot and cook until the mussels open.
Tost the rice with the bell pepper cream and mussels, mix everything together. When preparing your plate, place 2 tbsp of bell pepper cream on the plate, the rice and few mussels on top as a garnish.
BUON APPETITO!
Mamma Rosetta
Preparation
Cook the rice in salted water for about 50 minutes, then drain and let rest. In a pan, sauté a spoon of olive oil and the thinly chopped onion. Add the bell peppers (clean and julienne cut) and sauté for few minutes. Add half a cup of vegetable broth, along with salt and pepper. Let cook for 30 minutes. Blend the bell peppers with an immersion mixer to obtain a soft and homogeneous cream. In a large pot, sauté a bit of olive oil with garlic. Add the cleaned mussels, cover the pot and cook until the mussels open.
Tost the rice with the bell pepper cream and mussels, mix everything together. When preparing your plate, place 2 tbsp of bell pepper cream on the plate, the rice and few mussels on top as a garnish.
BUON APPETITO!
Mamma Rosetta
Wholegrain and aromatic, with an intense aroma
A grain with a particular black color, rich in fiber and antioxidants. Ideal for the preparation of risottos, side dishes, timbales and exclusive fish and vegetable dishes.
