Peppe Aversa's recipe: Lemon and saffron risotto with mussels and Katsuobushi
Recipe for 4 people
For the risotto
- 250 g of carnaroli rice
- Saffron pistils
Procedure
In a large skillet, toast the rice with two pinches of salt and a drizzle of oil. Add enough water and the saffron pistils; leave on the heat, stirring occasionally, until cooked through.
For the fish seasoning
- Julienne-cut peel of 2 lemons
- 150 g shelled mussels
Procedure
Cook the mussels separately in a pan, deglazing with a little wine. When they are ready, shell them and add them to the risotto for the mantecatura, seasoning with lemon zest.
Dish composition
- Edible flowers
- Katsuobushi to taste.
Procedure
Plate and garnish with more shelled mussels, the edible flowers on the surface and the Katsuobushi
