Vodka Mussels With Lemon Dill Risotto

A slightly different way to have mussels having the aborio rice instead of crusty bread. Based on a womens weekly recipe

Heat half the oil in a large pan.

Cook half of the onion , stirring until soft.

Add rice.

Stir to coat in oil mixture.

Stir in 1 cup stock.

Cook , stirring , over low heat until liquid is absorbed.

Continue adding stock in 1 cup batches , stirring until absorbed before next addition.

Total cooking time should be about 35 minutes or until rice is just tender.

Meanwhile heat remaining oil in medium pan.

Cook remaining onion , garlic and chili , stirring until onion is soft.

Stir in parsley and vodka.

Cook stirring for 2 minutes.

Stir in mussels.

Cook covered about 10 minutes or until mussels open.

Discard any that do not open.

Drain mussels over medium heatproof bowl.

Reserve liquid.

Pick out mussels , shake off cooking solids , place mussels in medium bowl.

Stir reserved liquid into risotto.

Cook risotto , stirring until liquid is absorbed.

Stir rind and dill into risotto.

Serve with mussels.

olive oil, yellow onions, arborio rice, vegetable stock, garlic cloves, red chilies, parsley stems, vodka, mussels, fresh lemon rind, dill