Riso, patate e cozze (Rice, potatoes and mussles)
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lngredients for 4 people:
- 400 gr. risotto rice
- 1 kg. mussles
- 1 kg. potatoes
- 200 gr. cherry tomatoes chopped in halves
- 1/2 clave of garlic, chopped
- 1 sliced onion
- A little sprig of parsley finely chopped
- extra-virgin olive oil
- Salt and Pepper to taste
Method
In a buttered tray/roasting dish prepare a bed of sliced potatoes. Pour a small amount of olive oil amd add chopped cherry tomatoes, some slices of onion and salt and pepper.
Prepare a second layer of mussles, which you have previously open while cooking in a pan and taken the shells off.
Lay the rice down trying to cover all the mussles, pour some more oil and the remaining onion slices; add some salt and pepper.
Prepare a last layer of potatoes and season as above.
Cover with some water (a few spoons). Bake initially at 200°C, then, when boiling, put the temperature down to 180°C. Cook for an hour and serve hot.