Saffron Risotto with Mussels and Ginger Recipe

Clean the mussels, place them in a pot with half of the butter, the onion, white wine, and a bouquet garni. Add the peeled and minced ginger. Season with salt and pepper. Cook until all the shells are open. Remove the mussels from their shells, keeping some for final decoration. Strain the cooking juice and mix it with the broth. Heat a tablespoon of oil in a pot. Add the peeled and diced shallots.

Pour the rice in a thin stream, let it cook until the rice becomes translucent. Add the saffron, then pour the broth ladle by ladle, waiting for all the liquid to be absorbed before adding the next one.

To finish, let it cook for about fifteen minutes, then add the shelled mussels. Next, add the very cold butter. Stir until you achieve a creamy consistency. Plate the dishes, and garnish with the reserved unshucked mussels. Serve with a dish of parmesan.