Preparation
- Heat 50g of butter in a pan over medium heat.
- Add the finely chopped spring onion to the melted butter. Cook for a minute until softened. Add the rice and cook, stirring constantly, for 2 minutes until toasted.
- Pour in the white wine and stir continuously until all the wine is absorbed.
- Add a ladleful of the vegetable stock and some of the sugo all'astice. Keep stirring constantly until the liquid is absorbed by the rice.
- Continue adding the stock a ladleful at a time, allowing each addition to be absorbed by the rice before adding more. Keep stirring frequently throughout this process.
- When about half a glass of stock remains, add the rinsed and drained mussels. Pour in the remaining stock and stir continuously. Grate some lemon zest into the pan while stirring.
- Cook until the rice is al dente and the stock is nearly absorbed. Turn off the heat.
- Fold in the remaining 25g of butter and the Parmesan cheese. Season with black pepper to taste.
- Garnish with fresh herbs like parsley or mint and serve immediately.