Riso Patate e Cozze

Method

1. Open the mussels raw: insert a knife at the hinge, scrape the top shell to detach the meat, then cut the bottom muscle. Set aside the mussels and collect their liquid.
2. Slice the potatoes into rounds about 1/4 inch thick and soak them in cold water for 30 minutes to remove excess starch. Drain and pat dry.
3. In a bowl, combine the potato slices and cherry tomatoes. Season with salt, pepper, and a drizzle of extra-virgin olive oil. Mix well.
4. In a baking dish (or a large pan if using the stovetop method), drizzle olive oil on the bottom. Add the halved onion, spreading it roughly, then cover the base with a layer of the potato-tomato mixture.
5. Sprinkle with a generous amount of grated pecorino cheese.
6. Arrange all the raw mussels on top of the cheese layer.
7. Sprinkle minced garlic over the mussels.
8. Add another generous layer of grated pecorino over the mussels.
9. Tear fresh parsley leaves by hand (to avoid bitterness) and scatter over the top.
10. Place the rice directly onto each mussel and around the gaps. Use about 150 g of carnaroli rice in total.
11. Cover with the remaining potato and tomato slices (the second half).
12. Strain the reserved mussel liquid and pour it gently around the edges until it reaches the level of the mussels, not above. Add a little fish stock if desired, but it is optional.
13. In a small bowl, mix equal parts breadcrumbs and grated pecorino (50 g each). Sprinkle this mixture evenly over the dish.
14. Drizzle a little dry white wine (about 75 ml) over the top.
15. For stovetop cooking: place the pan over medium heat, bring to a boil, cover, and cook for 5 minutes. Then remove the lid and continue cooking for another 20-25 minutes until the rice is tender and the liquid is absorbed. For oven baking: preheat to 185°C (365°F) and bake for 30 minutes until golden and crispy on top.
16. Let the dish rest for 5 minutes before serving.