Risotto with mussel meat and celeriac
|150 g round rice||1 small onion, peeled and chopped|
|300 g Prins & Dingemanse mussel meat||200 g celeriac, peeled and diced|
|500 ml of vegetable stock||Black pepper|
|2 tablespoons of chopped flat-leaf parsley||300 ml mussel juice of Jan Prins Zeeuwsche Banier|
|1 tablespoon of oil|
Braise the onion in the oil and add the rice and the celeriac. Stir-fry until the rice is glassy and add the stock. Leave to cook over a gentle heat until all the liquid has been absorbed. Stir in the parsley and add pepper to taste. In the meantime heat the mussel juice and add the mussels for 2 minutes to warm through without coming to the boil. Arrange the rice in the middle of the plate and divide the hot mussels on top.