Carnaroli rice (400 g) – Canned mussels (3-4 tins) – Onion (1 onion) – Garlic (2 cloves) – Thyme (1 tsp) – Fish stock (6 l) – White wine (100 ml) – Cream (125 ml) – Parmesan cheese (6 tablespoons) – Black pepper – Parsley (2 tablespoons)
Chop the onion and poach it with a little olive oil, salt and pepper to taste. A few minutes later, add the previously chopped garlic.
When everything has fried, add the rice and stir for about 2 minutes. Add the wine, mix well and allow the alcohol to evaporate.
Gradually add the stock until the rice is cooked and, when it is ready, add the mussels a few minutes before it is ready.
When everything is about to cook, it is time to add the cream and stir until it takes consistency while gradually adding the spoonfuls of Parmesan cheese.