2 tbs olive oil
1 onion, chopped finely
3-4 garlic cloves, sliced
1 c Arborio risotto rice
2 c chicken broth or water
2 tbs white wine
2 lbs fresh mussels-discard the open ones, scrub and wash them well, remove the whiskers if any
1 tbs flat parsley leaves, chopped
salt and freshly ground black pepper to taste
In a large sauce pan sautee the onion with the oil until translucent on medium to high heat for about 5 minutes. Add the garlic and sautee until fragrant. Stir in the rice and cook until opaque for about 5 minutes. Pour in the chicken broth and the wine, season with salt and pepper. Bring the heat to a bare boil, then reduce to simmer until the liquid evaporates and the rice is almost ready- the grains are soft, but whole. Mix the mussels gently and try to bury them under the rice, add r/2 c more broth/water if too dry and close the pot with the lid.
Check after ten minutes – the mussels have opened and miraculously have filled (almost) with the rice. Sprinkle with parsley and serve hot.