Risotto with mussels

• 400 g Carnaroli rice
• 1 kg mussels
• 1L fish stock
• 1 brown onion, chopped
• Napoli sauce
• Basil
• 1 cup dry white wine
• Extra virgin olive oil

1. Cook the mussels in a pot until they open. Drain, reserving the mussel water.
2. In another pot, sauté the onion in oil then add the rice, toasting it. Add the white wine.
3. Start to gradually add the fish stock, mussel water and Napoli sauce. Cook for 20 minutes.
4. Add the mussels and basil and proceed with the “mantecatura”, ie stirring in a little oil to make it creamy.