Mussel And Tomato Risotto

• 1/2 cup dr white wine
• 1 stalk celery, chopped
• 5 to 6 parsley stems
• 2 bay leaves
• 1/4 tsp black pepper
• Pinch of salt
• 2 lb. mussels, rinsed and beared
• 3 tbsp. olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 tsp hot pepper flakes
• 1/2 cup white wine
• 1 1/2 cups arborio rice
• 1 1/2 cups peeled seeded chopped tomatoes
• 2/4 tsp dired oregano
• A combination of chicken stock and water to make
• risotto.
• 1/3 cup chopped fresh flat leaf parsley

1. In saucepan, bring 1 cup water, wine, celery, parsley stems, bay leaves, black pepper and salt to boil; add mussels and cook, covered until shells open 2 to 5 minutes. Reserving liquid, strain into saucepan. When cool enough to handle remove mussels from shells.
2. Heat oil and add finely chopped onion. Saute and then add rice and cook for a few minutes until the rice as changed colour. Add the wine and cook stirring till absorbed. Add the broth from the mussels and absorb. Then stock/water as usual. At the end add tomatoes, oregano and at the very last shellfish.

white wine, celery, parsley stems, bay leaves, black pepper, salt, mussels, olive oil, onion, garlic, hot pepper, white wine, arborio rice, tomatoes, oregano, combination of chicken, flat leaf parsley

Taken from www.epicurious.com/recipes/member/views/mussel-and-tomato-risotto-52416701 (may not work)