The Coastal Italian

Saffron Risotto with Mussels

An elegant yet comforting dish, perfect for a special dinner or whenever you’re craving something a little more luxurious.

With just a handful of key ingredients, you can create a rich, golden risotto with the delicate sweetness of mussels, the warmth of saffron and a beautiful depth of flavour.

INGREDIENTS

Serves 2

160 g Carnaroli rice
2 eschalots, finely diced
4 tbsp extra virgin olive oil, plus extra for cooking the mussels
500 g mussels, in their shells
500 ml vegetable stock
½ cup dry white wine
Pinch of saffron
¼ bunch parsley, leaves chopped
Salt
Black pepper

METHOD

Start by cleaning the mussels. Quickly rinse the mussels in cold water and remove the beards by pulling them away from the shell.

To cook the mussels, heat them with a little drizzle of olive oil in a large pan with a lid over high heat. Leave them to open, shaking the pan occasionally. This should take around 2–3 minutes.

Remove the lid and pour the liquid from the mussels through a fine mesh sieve into a bowl, reserving it for later. Remove the mussel meat from the shells and place it in the strained cooking liquid. Discard the shells.

Red wine season has arrived 🍷🍇
The latest newsletter is out, and we will talk about a winter risotto recipe, seasonal inspiration, and the last remaining places for our August Red Wine Tasting

COOKING CLASSES | RECIPES | EVENTS | CONTACT Ciao amici, There are a few things that taste better in winter, and for me, a good glass of red wine is one of them. And red wine finds its way into so many Italian dishes. The base of a ragù, enjoyed with a hearty meal, or stirred into a beautiful creamy risotto. It's also the time of year when so...

Citrus are at pick during winter and this alcohol free mandarin spritz is a perfect way to use them up.

Here is my take on an alcohol-free spritz.

1 sanbitter red
150 ml mandarin juice
Splash of Soda Water

Fill a tumbler with ice.
Add the sanbitter and mandarin juice.
Top it with a splash of soda water and stir well to combine.

WHAT’S ON IN AUGUST 🍝❄️
The final month of our winter cooking classes is here, so if you’ve been thinking about joining us, now is the time.

There are still a few spots available for our two special tasting evenings:
🍷 Italian Red Wine Tasting Night
🫒 Mediterranean Olive Oil Tasting Night

You’ll also find a handful of places left in some of our favourite winter classes, including our Risotto Class and Tortellini Masterclass.
These seasonal cooking classes will be taking a break once winter ends, so this is your last chance to join them before they return next year.

Hope to see you soon in our kitchen in Glebe.
A presto!