Asian Risotto With Pancetta And Mussels Recipes

RISOTTO CON ZAFFERANO E PANCETTA IN PENTOLA A PRESSIONE (SAFFRON AND PANCETTA RISOTTO)

Steps:

• Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
• Combine hot water and saffron threads in a small bowl.
• Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
• Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
• Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.

ASIAN RISOTTO WITH PANCETTA AND MUSSELS

Steps:

• Combine 1 1/2 cups hot water and shiitake mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from water and squeeze excess liquid back into bowl. Cut out hard stems and discard. Thinly slice mushrooms.
• Pour mushroom soaking liquid into large saucepan, leaving any sediment in bottom of bowl. Add clam juice and 2 cups water. Bring to simmer. Reduce heat to very low and keep liquid hot.
• Heat oil in heavy large Dutch oven over medium-high heat. Add pancetta, ginger and half of green onions; stir until aromatic, about 2 minutes. Add mussels, cover and cook until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl (discard any that do not open). Cover bowl with foil.
• Add mushrooms and bok choy stems to Dutch oven; stir over medium-high heat 2 minutes. Add rice; stir 1 minute. Add vermouth; stir until absorbed, about 2 minutes. Add 1 cup hot liquid ; adjust heat so that rice simmers slowly. Cook until liquid is absorbed, stirring often, about 5 minutes. Continue cooking until rice is almost tender, adding 1 cup liquid every 5 minutes and stirring often, about 15 minutes longer.
• Mix bok choy leaves and snow peas into risotto and continue cooking until rice is just tender and mixture is creamy, adding liquid 1/2 cup at a time and stirring, often about 10 minutes longer . Mix in chopped cilantro and remaining green onions. Season with salt and pepper.
• Transfer risotto to large bowl. Arrange mussels around edge of bowl. Garnish with cilantro sprigs and serve.