FAST

RICE WITH MUSSELS AND PECORINO ROMANO

MEDIUM | 45 minutes

Ingredients

4 people
  • Carnaroli rice 280 g
  • Mussels 20
  • Pecorino Romano PDO 100 g
  • Milk 100 g
  • Oil to taste
  • Salt to taste

Method

The mussels

1

Clean the mussels, remove the thread that binds them, scrape them from the concretions that are formed on the shells on the outside.

2

In a pan, put the oil and brown garlic and parsley, then add the mussels, cover and cook over low heat for 5 minutes so that the mussels open.

3

Take the water released by the mussels, filter it and set it aside.

Rice and cheese cream

1

Cook the rice in lightly salted water and when cooked blend everything until it forms a cream, help yourself with the water from the mussels that you have prepared previously.

2

Prepare the cheese cream, by melting the Pecorino Romano together with milk, over a very low heat.

Compose the dish

1

Once ready, lay the cream obtained down inside the mussels.

2

Plate the rice up in a pasta bowl and decorate with the mussels stuffed with pecorino cheese!

RECIPE BY: Luisa Bayre and her staff

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