How to make
The mussels are boiled in advance and you can flavor them however you like - they can be boiled with beer, white wine or just water.
When ready, remove them from the shells and place them aside in a bowl.
Place a deep frying pan or pot on the hob (there should be a lid). Put the butter in it to heat up. During this time, peel and finely chop the onion and the garlic can be crushed with a fork.
Pour them into the already heated butter to fry. Once the onion softens, add the rice and fry it briefly. After it absorbs the butter, pour the white wine.
Put a lid and leave it simmer, during which time cut the carrots and parsley. Pour them inside and add 1 cup of water. Add the spices.
The rice should be almost ready before the peas are added. The amount of water is up to you and you can add more until the rice is cooked.
When it is almost ready, add the peas and stir at all times. The mussels are added only when the water has almost evaporated.
The risotto is served warm, with grated yellow cheese on top. You can decorate it with parsley leaves.
The risotto with fresh mussels and wine is ready.
