Risotto With Mussels and Saffron

Ingredients

12 cup dry white wine
2 tablespoons butter
3 garlic cloves, chopped,
3 sprigs parsley
2 sprigs tarragon
3 lbs mussels, bearded
2 tablespoons fine chopped onions
6 tablespoons butter
strained stock from steamed mussels, from above
5 cups chicken stock
12 teaspoon stem saffron
12 cup dry white wine
2 cups arboirio rice
salt and pepper
steamed mussels, from above
2 tablespoons parsley, chopped

Directions

Steamed Mussels: Simmer all ingred except mussels for 2 minutes.
Add mussels, cover pot and steam over high heat until mussels open, about 4 minutes.
(Discard mussels that do not open.
) Remove mussels from shells, Strain liquid in pot through double thickness of wet cheesecloth and reserve for risotto.
Risotto: Saute onion in butter over med-low heat in heavy suacepan until lightly colored but not browned, about 2 minutes.
Meanwhile, combine strained mussel stock and enough chicken stock to make 5c and heat to bare simmer.
In seperate small pan, boil saffron in 1/2c of the stock to dissolve.
Set aside.
Raise heat under onion to medium, add wine and allow to evaporate.
Add rice and cook 3-4 minutes, stirring to coat thoroughly.
A half cup at a time at first and less later, add simmering stock to rice, stirring constantly.
When rice has nearly absorbed each portion of stock, add another.
After 14-15 minutes, add saffron with its hot stock.
Rice should be cooked to desired firmness in 18-20 minutes, and 4-5c of the stock will be needed.
Remove from heat and salt and pepper to taste.
Stir in mussels.
Sprinkle with parsley and serve.