Rice with Mussels, Potatoes, Tomaotes & Grana Padano Riserva

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Rice with Mussels, Potatoes, Tomaotes & Grana Padano Riserva
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Details

. Difficulty: Medium . Serves: 4 people . Preparation time: 1 h
Lactose free Lactose free
Gluten free Gluten free

Ingredients

320 g Baldo or Arborio rice 
1 kg mussels, cleaned
50 g Grana Padano
500 g potatoes
150 g cherry tomatoes
1 garlic clove
1 onion
extra virgin olive oil
parsley
salt 
pepper

Preparation

Heat a drizzle of olive oil in a large pot and cook the mussels for a few minutes, until they open. Peel the potatoes and cut into chunks. Thinly slice the onion and finely chop a bunch of parsley with the garlic. Place a layer of onion in a baking dish, top with the parsley and potatoes and dress with olive oil. Layer the mussels and halved cherry tomatoes on top and sprinkle with grated Grana Padano Riserva. Top with the rice, dress with a drizzle of olive oil and a pinch of salt and add water to barely cover the ingredients. Bake in a preheated oven at 180 °C for about 30 minutes, until all the water is absorbed. When cooked, mix the rice and serve while still warm.
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