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Print Recipe
Risotto with Mussels Recipe
I have long wanted to cook this dish, all somehow did not reach my hands. Seafood lovers will appreciate it. Cooking is easy. The flavor is delicate, fish. It is worth trying to cook it necessarily.
Prep Time 5 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Wash and pour pearl barley with cold water for a day. Maybe for a little less time, but I'm doing it now. After a day, wash the barley and lay out a thin layer to dry.
    Wash and pour pearl barley with cold water for a day. Maybe for a little less time, but I'm doing it now. After a day, wash the barley and lay out a thin layer to dry.
  2. Cut the onion into small cubes, fry in vegetable oil until transparent.
    Cut the onion into small cubes, fry in vegetable oil until transparent.
  3. Add pearl barley, stir, fry for 10-15 minutes.
    Add pearl barley, stir, fry for 10-15 minutes.
  4. Pour in the wine. Stirring stew until the wine evaporates.
    Pour in the wine. Stirring stew until the wine evaporates.
  5. Next, add the broth in small portions (the broth I have already salted and with the addition of ground turmeric). As the broth evaporates-add a new portion. Stir constantly.
    Next, add the broth in small portions (the broth I have already salted and with the addition of ground turmeric). As the broth evaporates-add a new portion. Stir constantly.
  6. When the barley is ready, spread the thawed mussels. Add 2 more portions of broth and cook until the broth evaporates. Do not forget to stir to prepare evenly. That's all. The dish is ready. Serve with a glass of white dry wine.
    When the barley is ready, spread the thawed mussels. Add 2 more portions of broth and cook until the broth evaporates. Do not forget to stir to prepare evenly. That's all. The dish is ready. Serve with a glass of white dry wine.

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