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Tiella di Riso con le Cozze (Sautéed Rice with Mussels)

di Academia Barilla

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Tiella di Riso con le Cozze (Sautéed Rice with Mussels)
1 hours


First course


Ingredients for 4 people

14 ounces potatoes
2 pounds mussels
5 1/4 ounces onions julienned
14 ounces cherry tomatoes from Puglia
1 2/3 cup rice
1 clove garlic
4 cloves garlic chopped
1/2 cup extra virgin olive oil
1 cup + 2 tablespoons Pecorino cheese grated
1/3 ounce thyme
2/3 cup fish broth
1/3 cup onion chopped
3 1/2 tablespoons white wine
2 tablespoons parsley chopped

Preparation 30 minutes preparation + 40 minutes cooking
1.  Wash mussels very carefully, rinsing under running water several times to remove dirt

2. Heat oil in a pan over medium heat, add 1 peeled garlic clove and mussels and cook with the lid on, until they open

3. Remove from the heat, drain the cooking liquid and strain through a sieve

4. Set aside

5. Heat oil in a pan over medium heat and sweat minced onion without browning it

6. Add rice and sauté for 2 minutes until translucent

7. Pour in white wine and let it evaporate

8. Remove rice from the heat and set aside

9. Peel and slice the potatoes

10. Boil in salted water until soft

11. Sprinkle bottom of a baking dish (the "tiella") with salt, add julienned onions and chopped parsley, and drizzle with oil

12. Add remaining 4 garlic cloves (peeled and chopped), thyme, cherry tomatoes (washed and halved), 1/2 cup grated Pecorino and cover with half the potatoes

13. Add sautéed rice and a bit of parsley

14. Shell half the mussels and stir in

15. Make another layer of tomatoes and potatoes

16. Add 1/2 cup of the mussels' cooking liquid and 2/3 cup fish broth to the "tiella"

17. Sprinkle with the remaining Pecorino, cover with foil and cook in a preheated 350°F oven for 18 - 20 minutes, until the rice is cooked

18. This dish can be served in its baking dish or in individual plates garnished with open mussels