The cans are the hidden treasures in our pantry, they can solve a meal that week that has been impossible to go to the market. With two cans of mussels we can cook a luxury restaurant risotto. A simple recipe that will not take us more than 25 minutes.
For this you need two cans of natural mussels, 300 grams of rice, one medium onion, 1 clove of garlic, 1 fish stock cube or three quarts of a liter of fish stock, half a glass of white wine and two tablespoons of butter.
Peel the onion and garlic and cut them into julienne strips to poach them in the pan. Add the butter until melted. Add salt and pepper and you have the risotto base. Add the rice and after about 3 minutes, add the glass of wine. We wait for the alcohol to evaporate a little before adding the fish stock. Cook the rice until it has almost absorbed all the water. Then add the cans of mussels from which we have previously removed the liquid. You can add some more butter and parmesan.
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