Zarotti mussel risotto



Prepare the vegetable broth by boiling the coarsely chopped celery, carrot and onion in two litres of water.
Add other vegetables to your liking in order to make the tastiest broth.
After thirty minutes of boiling the broth begin the risotto preparation.
Cut the tomatoes into pieces and season with salt, pepper and a touch of garlic and add to the prepared drained mussels (preserving liquid which you should keep aside) and marinate.
Toast the rice with a drop of oil for around a couple of minutes on a medium heat and then blend with white wine until it evaporates, then add the liquid from the mussels and some ladles of the filtered broth and simmer over a medium flame.
While the broth reduces pay attention to the cooking rice.
After about fifteen minutes of the correct cooking time for the rice, season with salt and pepper and remove from the heat.
Stir the tomatoes and mussels into the risotto, add a drizzle of fresh olive oil, a few leaves of chopped parsley and a touch of lemon zest.

To serve

As you prefer.