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Risotto with mussels, ‘nduja cream and “stracciatella” cheese

Risotto with mussels, ‘nduja cream and “stracciatella” cheese

Name: Risotto with mussels, ‘nduja cream and “stracciatella” cheese
Yield: 4 persons
Ingredients: 320g “carnaroli” rice; 400g fresh mussels; 100g “stracciatella” cheese; 50g butter; 40g young pecorino cheese; 1 shallot; 70g ‘Nduja Cream; 30g Extra-Virgin Olive Oil; q.s. Vegetable Stock with Pink Pepper; q.s. Rubino Paprika, Delicatess; q.s. white wine; q.s. tarragon

Ingredients for 4 persons

320g “carnaroli” rice
400g fresh mussels
100g “stracciatella” cheese
50g butter
40g young pecorino cheese
1 shallot
70g ‘Nduja Cream
30g Extra-Virgin Olive Oil
q.s. Vegetable Stock with Pink Pepper
q.s. Rubino Paprika, Delicatess
q.s. white wine
q.s. tarragon

Method

Using a cutter, blend the tarragon until completely pulverized, and keep aside.
Open the mussels and keep them aside.
Chop the shallot and put it in a pan with oil, add rice and let it toast.
Cook the rice with white wine and the vegetable stock.
Add the nduja cream, some butter and pecorino cheese.
Serve in the center of the plate and top with the shelled mussels, drops of stracciatella cheese and tarragon powder.