Citrus rice with mussels

Ingredients for 4 servings:

• 1 onion(s)
• 4 garlic cloves
• 1 lemon(s) (untreated)
• 3 tbsp butter
• 400 g rice (risotto)
• 0.38 liters of wine, white, dry
• 1 liter fish stock (jar)
• 2 bay leaves
• 1 small chili pepper(s), red
• 1 kg mussels, clams (ready to cook)
• 1 bunch of parsley
• 2 tbsp pine nuts
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the onion and garlic and chop finely. Wash the lemon in hot water, thinly slice the peel (without the white pith, otherwise the peel will taste bitter). Chop the peel very finely. Squeeze the lemon. Set aside some of the lemon peel. Melt half the butter in a saucepan. Sauté the onion, garlic and remaining peel. Add the rice and cook, stirring, until the rice is coated with a film of fat. Pour in 1/4 l wine and 3 tbsp lemon juice, stirring until evaporated. Cook the risotto over medium heat for about 30 minutes until al dente. Gradually add the fish stock and stir frequently to ensure the rice is nice and creamy. Meanwhile, bring the remaining wine to a boil with 1/8 l water, the bay leaves and the slit chili pepper. Wash the mussels, discarding any that have already opened. Add the mussels to the boiling stock, cover and cook for about 5 minutes until they open. Discard any that are still closed. Rinse the parsley. Finely chop the leaves and mix with the reserved lemon zest. Melt the remaining butter and fry the pine nuts until golden brown. Stir the butter into the cooked rice and season with salt and pepper. Drain the mussels and fold them in. Sprinkle the risotto with the parsley mixture and serve immediately.