Mussels risotto - Risotto con le cozze veneziano

Ingredients (4 servings)

Mussels 1 kg
Rice 300g
Shallot 1 piece
Italian parsley 1 bunch
Garlic 1 clove
Dry white wine 1 / 2 Cup
Olive oil 5 tablespoons
Fish stock soup 1.5L
Salt and pepper

Directions

1. Wash the mussels well.
2. Add the mussels into a pot, cover with a lid, boil until open the shell. Strain the boil water and keep it.
3. Slice the shallot and garlic and stir-fry in hot oil, then add the rice.
4. Add wine and let evaporate.
5. Salt and pepper, add fish stock soup, then cook for about 15 minutes over low heat . (if the liquid evaporates, add the soup and mix with a wooden spoon.)
6. A few minutes before the finish, add the boil water you kept.
7. Put the mussels and springle the chopped parsley.