100 g of Acquerello rice (Carnaroli) - 10 Fresh mussels - 1 young white onion - 1/2 Glass of white wine (Valsellera Brut) - 1 courgette - 200 ml of water - Juice of one lemon - Freshly chopped chervil to taste - Extra virgin olive oil to taste - Salt & pepper to taste
The Valsellera Brut is the result of the great Francone experience gained in producing classic-method sparkling wines. The best selections of Chardonnay grapes provide an extremely fine wine, after ageing on yeast lees in bottles. This winemaking method requires time and patience, if excellent results are to be achieved in balancing Chardonnay’s bouquet and pleasant bread crust aroma - caused by yeasts’ action during fermentation.
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With a small knife open the mussel shells and save the mussels with their liquid. Peel and slice the onions thinly. Wash and slice the courgette into rounds; not too thin.
Add the rice with a little oil to a pan. Heat the pan and toast until the rice becomes warm. Add the wine and leave to evaporate. Then add the water, shelled mussels with their liquid, the onions and the courgette.
Season lightly and cook for 15 minutes in a pre-heated oven at 185c.
Vigorously stir in oil, pepper, lemon juice and chervil to taste and serve immediately.