Italian · dinner
90m
Total time
4
Servings
525
kcal
medium
Difficulty
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FAQ · Things people ask
Technically yes, but you lose the steaming effect and all the natural liquor that seasons the rice. If you must, add 150 ml of good fish stock in place of the wine and mussel liquor. Shell-on fresh mussels are what make the dish.
Short-grain Italian varieties — Arborio, Carnaroli, Vialone Nano. They absorb liquid while holding their shape in the layers. Long-grain rice and basmati will not work here; they don't bind the way the dish requires.
Often no — the mussel liquor and tomato moisture are usually enough for 300 g of rice. If your mussels are small or you're working with a wide pan, add 80–100 ml of dry white wine or water midway through if the top looks dry before the rice is done.
Yes. Bake fully, let it cool, cover, and refrigerate for up to a day. Reheat covered at 160°C for 20 minutes, then uncover for 5 minutes to re-crisp the top. It holds well and arguably improves overnight.
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