3 tablespoons finely chopped bacon
2 cups Arborio rice
1 cup coarsely chopped onion
1/2 cup unsalted butter
1/3 cup diced pancetta
1/4 cup heavy cream
1/4 cup white wine
1 pound mussels, shells removed
1/2 lime (juice only)
Salt, black pepper, and grated Parmesan to taste
3 tablespoons finely chopped bacon
2 cups Arborio rice
1 cup coarsely chopped onion
1/2 cup unsalted butter
1/3 cup diced pancetta
1/4 cup heavy cream
1/4 cup white wine
1 pound mussels, shells removed
1/2 lime (juice only)
Salt, black pepper, and grated Parmesan to taste
In a large saucepan, cook the mussels in three cups of water for 4 minutes
Remove the mussels from the water, shell them, and rinse
Return the shells to the saucepan with the remaining water and simmer for an additional 5 minutes. Reserve
Temper the mussels with lime juice, salt, and pepper. Reserve
In a separate saucepan, melt the butter and sauté the onion until it's softened
Add the pancetta and cook until crispy
Add the Arborio rice and then the white wine, stirring to combine
Let it simmer
Add the reserved mussels and water, and continue cooking, stirring occasionally, until the rice is al dente
If necessary, add more water and butter
Top with the remaining bacon, heavy cream, and Parmesan, and serve immediately.
