Rice, Potatoes and Mussels

Method

1. Prepare the base for opening the mussels: in a large pan, heat plenty of extra virgin olive oil. Add one crushed garlic clove, some parsley stems, and one halved chili pepper. Fry on high heat.
2. Meanwhile, prepare a fish stock using white fish bones (sea bass, sea bream, turbot) or use ready-made fish stock. Colour the stock with a tablespoon of tomato concentrate.
3. Add the cleaned mussels to the pan, season with pepper, cover, and let them open for a few minutes over high heat.
4. Remove the mussels from the pan with a slotted spoon and set aside. Strain the mussel cooking liquid through a fine sieve; keep the liquid.
5. Discard the garlic, parsley stems, and chili from the pan. Pour the strained mussel liquid back into the pan.
6. Peel the potatoes and cut them into large cubes (about 2 cm). Add the potato cubes to the pan with the mussel liquid. Bring to a boil.
7. Add Carnaroli rice (or Vialone Nano) to the pan. Stir and toast the rice until the liquid has been absorbed.
8. Continue cooking by adding the fish stock, a ladle at a time, stirring frequently. Cook for about 13–14 minutes until the rice is al dente and the potatoes are tender.
9. About 2 minutes before the end of cooking, add a portion of the reserved mussels back into the rice. Keep some whole mussels for serving.
10. Remove the pan from the heat. Add a generous amount of chopped parsley, plenty of grated Pecorino Romano cheese, a grind of black pepper, and a drizzle of extra virgin olive oil.
11. Mix vigorously (mantecare) to make the risotto creamy and emulsified.
12. Serve the risotto on a platter, top with the remaining whole mussels, and finish with a final drizzle of olive oil.