Saffron Risotto with Mussels and Bottarga
Carnaroli superfino rice from Sardinia is known for its ability to soak up flavor and to become creamier than the more widely available arborio rice. In this recipe, the rice is simmered in fish stock, creating a delicious complement to the white wine–steamed mussels. More Mussel Dishes
September 2007
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Recipe Summary
Ingredients
Directions
Notes
Bottarga is the roe of tuna or mullet that has been salted, pressed and dried; it can be grated or sliced paper-thin. Bottarga is available at specialty food stores and online at amazon.com or gourmetsardinia.com
Suggested Pairing
The fragrant saffron and meaty mussels give this Sardinian risotto an intensity of flavor that runs roughshod over most white wines, but perfectly complements the light fruitiness of a rosato (rosé).