Risotto with mussels, garlic and saffron

Rinse the mussels in cold water, remove the mussels that remain open or are broken. Cut 1 onion and 2 stems celery, put in a large jar with 1 lump of butter, let it stab, extinguish with the white wine, add mussels, shake and put lid on high heat for 1 to 2 minutes until they open and put off the heat, let cool.

Place a large colander on a large pot and pour in the mussels. Decort the mussels, you only need the cooked mussels and the delicious broth here. Depending on the consistency, you need about 1 part rice and 3 parts broth, I like it very moist so 1 liter of broth. Keep a few mussels in the shell as a garnish.

Cut the garlic, onion and celery stems very fine and let it stew in a high saucepan with the olive oil, add the rice and fry for a minute while stirring, extinguish with the Vermout, add thyme, bay leaf and the saffron, season with salt and pepper. Now add a ladle of warm mussel broth and stir regularly until it is completely absorbed, continue this until the broth is up.

Stir in the mascarpone and parmesan and possibly an extra knob of butter, taste and season if necessary. Serve in deep plates, finish with a few mussels and extra grated Parmesan cheese. If you would like more spice in your risotto, then make my crispy oil in advance.