Risotto acquerello
"like a paella"

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

Le Valsellera Brut, fruit de la grande tradition de la Maison Francone, fait partie de la production des vins mousseux selon la Méthode Classique. Par la sélection des meilleurs Chardonnay et par la fermentation des levures en bouteille, on obtient un vin de grande finesse et élégance. La technique de vinification classique est longue et patiente mais seulement ainsi le parfum du Chardonnay peut se mélanger avec l’agréable arôme de croûte de pain, dégagé par les levures.
[Voir le vin]

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.