Red risotto with mussels and potatoes - In viaggio in cucina

Red risotto with mussels and potatoes

11 November 2019
Recipe - First course - Gluten free
Red risotto with mussels and potatoes

In this red risotto with mussels and potatoes you can find all the scent of the sea, it is scrumptious and nourishing so, according to the occasion, you can also serve it as a main dish, perhaps followed by cooked vegetables or a rich salad.

What wonderful delights the sea gives us…

Some tricks before directions

When you buy mussels make sure they are very fresh: they must be well closed because this means that they are alive and contain their water that is necessary to prepare this course.

Seafood water is generally very tasty, so probably there is no need to add salt to your red risotto with mussels and potatoes, in fact, you will need to pay attention and taste it halfway in the cooking process to make sure it is not overly savoury.

If after tasting it seems that your risotto is becoming too salty, replace or alternate the addition of the water of the mussels with boiling water without salt.

risotto with mussels and potatoes

Red risotto with mussels and potatoes recipe

Preparation times
45 min
Cooking times
20 min
Nutritional values
( per serving )
Carbohydrates: 64 gr
Calories: 530 kcal


Serves 2

  • 600 gr of mussels
  • 80 gr of tomato sauce
  • 120 gr of carnaroli rice
  • 20 gr of onion
  • 20 gr of butter
  • ½ potato
  • 100 ml of white wine
  • 1 tablespoon of extra virgin olive oil
  • A garlic clove
  • Black pepper as required
  • Parsley as required


Rinse the mussels: tear off the byssus and scrape well the shells with a knife or a hard brush, keeping them under flowing cold water.

Throw away the broken or open ones.

After cleaning, place a pan on a high heat with oil and garlic, add the mussels, put a lid on and let them open (about 3 minutes), simmer with a little white wine.

Immediately transfer the open mussels into a bowl, filter their water through a fine mesh strainer and keep aside.

Brown the chopped onion with the butter, add the rice and toast it for a couple of minutes then add the white wine.

Cook the rice on a low flame (it must boil gently) first adding the tomato sauce and the diced potato, and then, little by little, the juice of the mussels and boiling water as required (see above “some tricks before directions”).

Stirring now and then.

At the end of cooking add the shelled seafood keeping only someone with the shell to decorate the dishes, adjust with salt only if necessary.

Sprinkle your red risotto with mussels and potatoes with black pepper and chopped fresh parsley and serve immediately.

Red risotto with mussels