Wash the mussels thoroughly and rub them with a stiff brush to clean off any organisms that exist on their shells.
Put half of the butter and half of the olive oil in a pot. Once warmed add the mussels and the wine. Cover the pot and cook the mussels for 5 to 6 minutes. Remove the pot from the heat. Then remove the mussels with a slotted spoon, throwing away those that remain closed.
Wait for 5 minutes until any sand from the broth settles on the bottom of the pot. After that strain it through a double cheese cloth and keep aside.
Clean the mussels tossing their shells, keeping only their meat, except for some that will be used for decoration.
Place the broth, the saffron, the thyme and the tomato paste in a clean pot. Boil for 5 minutes and then add 1 lt of warm water. Remove from heat and keep the mixture warm.
In another pot, throw in the remaining butter and oil. Once warmed, add the chopped garlic. Fry lightly and then add the rice. Stir with a wooden spoon for 4-5 minutes, until the rice grains slowly become transparent. Slowly pour the hot broth with a ladle in such a way that the liquid can be gradually absorbed. Don’t stop stirring over medium heat, or else the rice may stick at the bottom. Add salt.
Once all the broth is thrown into the pot, taste the rice. If it’s firm but tender, withdraw the pan from the heat. Add the parsley and the mussels together with the whole ones. Cover the pot with a towel for 2 minutes and serve the risotto warm.
Just about 30 grams of mussels are more than enough to cover our daily body need for B12 vitamin! Vitamin B12 is a nutrient with an extremely important role in haematopoiesis! Mussels are also very rich in selenium, a powerful antioxidant mineral. Combine this unique seafood with rice and enjoy a tasty risotto with nutritional value!