Products Needed:
1 onion
1 clove garlic
4 tbsp. butter
1 cup rice
2 cups chicken bouillon
1 cup white wine
1 cup hot water
1 bay leaf
2 chili peppers
1/2 lb. tinned mussels
grated Parmesan cheese
ground black ground pepper
basil leaves
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Directions: 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.
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