Carnaroli risotto, red turnip and mussel powder

I n g r e d i e n t s

  • 200 gr of Carnaroli rice
  • 159 gr of fresh red turnip
  • 10 gr of ginger
  • 1 spicchio of garlic
  • Extra virgin olive oil
  • q.b. pepper as needed.
  • q.b. salt
  • 30 gr of chopped fresh Tropea red onion
  • ½ liter of unsalted vegetable broth

I n s t r u c t i o n s

  • Clean the red turnip and cut it into cubes. In a small saucepan, pour the extra virgin olive oil, a part of the chopped onion, a clove of garlic and the red turnip cubes.
  • Cook over low heat for about 20 minutes until soft. Add the grated ginger and remove the garlic before blending everything.
  • Open the mussels in a pan with a drizzle of extra virgin olive oil and then shell them, set them aside and keep the cooking juices.
  • Half of them will be dried in the oven at around 60 degrees. Blend the remaining ingredients into the cooking juices (“mussel smoothie”).
    Toast the rice in a pan with a drizzle of oil and the remaining chopped onion. Gradually add the vegetable broth and when almost cooked add the "mussel smoothie".
    Mix the rice with the red turnip cream.
    Serve the rice accompanied with a drizzle of extra virgin olive oil and the mussel powder obtained from the mussels dried in the oven.
Keyword carnaroli, cozze, rapa rossa, risotto

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