Risotto with black cabbage and mussels

Name: Risotto with black cabbage and mussels
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: Whole rice 1 ¾ cup; Mussels to clean 2.2 lbs; Italian kale (cavolo nero) 5.3 oz; White wine ¼ cup; Parsley 1 tuft; Garlic 1 clove; Red pepper to taste; Extra virgin olive oil to taste

it de fr es br

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 40 min
Cook time: 30 min
Serving: 4

PRESENTATION

Risotto with cavolo nero and mussels is like a magical combo of land and sea flavors. Seriously, it’s so, so good! This isn't just any risotto—no way. The hearty, earthy Tuscan kale (cavolo nero) pairs up with juicy mussels for a taste that's pure Northern and Central Italy. And you know what really makes this stand out? Instead of the usual broth, it uses the cooking water from the cabbage and the briny liquid from the mussels. This gives each bite a savory, aromatic kick. Plus, using whole grain rice adds a nutty vibe and a fiber boost, making it wholesome but still creamy. Whether you’re cooking for seafood-loving pals or just wanna try out a new kind of seafood risotto, this is sure to grab some compliments.

And listen, regional tweaks add even more flavor—like, for real. Folks in Tuscany might sprinkle on pecorino cheese for a sharp punch, while up north, some sausage might sneak in for a richer, meaty flavor. A drizzle of good olive oil locks in that extra velvety feel—making the dish shine. The cavolo nero gives the kale risotto a deep, earthy taste that totally complements the salty pop from the mussels, so every forkful offers a bit of everything—tender greens, plump shellfish, and perfectly cooked rice. And look, near the Italian coast, this is often served as a special dinner, especially when the seafood is super fresh.

If you're craving a taste of Mediterranean cuisine with a twist, this risotto totally checks all the boxes, balancing healthy leafy greens with something straight from the sea. It’s the kind of one-pot meal that feels fancy yet stays true to rustic Italian roots. Try it for a dinner that’ll transport you to the coastal regions of Italy—where the sea meets the land in every delicious bite. Pretty much a dream.

How to prepare Risotto with black cabbage and mussels

To make the black cabbage and mussels risotto, first cut the black cabbage into strips, removing the toughest stems 1. Proceed to the How to Clean and Open Mussels: first, discard any broken or open ones, then remove encrustations with a knife, pull off the beard 2, and scrub the shell with a steel wool pad 3.

In a large saucepan, heat the oil with the garlic 4, allowing a nice bunch of parsley to sizzle 5. Then add the mussels 6.

Deglaze with white wine 7, cover with the lid 8, and cook over high heat for 4-5 minutes, shaking the pan occasionally. When all the mussels have opened, turn off the heat and let cool 9. Remove the bunch of parsley.

In the meantime, bring a pot of water to a boil and blanch the black cabbage for about 5 minutes 10. Drain it without discarding the cooking water (keep it warm, it will be used to cook the risotto) 11 and transfer it to a bowl with ice water to maintain its vivid color 12.

Shell the mussels 13. Put the shellfish in a bowl along with some of their cooking liquid 14; the remaining liquid will be used to cook the rice. Cover with plastic wrap and set aside 15.

At this point, you can start preparing the risotto: toast the whole grain rice in a saucepan with a drizzle of oil for 4-5 minutes 16, stirring often 17. Deglaze with the reserved mussel liquid 18.

Cook the rice by adding the hot black cabbage broth, one ladle at a time 19. Meanwhile, drain the black cabbage and transfer it to a container 20, then blend it with an immersion blender to make a cream 21.

When there are 5 minutes left until the rice is done, add the black cabbage cream 22. Stir well and finish cooking the risotto, adding more broth as needed 23. Once ready, season with pink pepper 34.

Add the mussels 25 and stir gently, then turn off the heat and stir in a drizzle of raw oil 26. Your black cabbage and mussels risotto is ready to be served 27!