Peel and crush onion together with garlic. Sauté until golden. Add rice and stir-fry together until transparent; stir in chicken bouillon, white wine and water. Season with bay leaf and chili. Bring to a boil, and simmer for 30-40 minutes.

Dry mussels, and add them to the rice for the last 5 minutes of cooking. Discard bay leaf and chili. Season risotto with salt and pepper to taste, sprinkle with cheese and chopped basil.

Submitted by Julia.