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
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).