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1
Rinse the mussels well in several changes of cold water.
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2
Discard any that are open or that fail to close when held under cold running water.
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3
With a food brush, scrub the mussel shells to remove any bits of sand or grit clinging to them and yank out the hairy beard between the shells.
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4
Heat 2 tablespoons of the olive oil in a 12-inch (30-centimeter) skillet over medium-high heat.
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5
Add the garlic cloves and the parsley sprigs and saute until the garlic begins to color.
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6
Add the tomatoes and the salt.
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7
Tear the hot red pepper in half, if using, and add it to the skillet.
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8
Simmer briskly for 1 to 2 minutes to soften the tomatoes and develop the flavor.
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9
Add the wine and the mussels.
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10
Cover and cook until the mussels open, about 2 minutes.
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11
Remove the skillet from the heat.
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12
With tongs, transfer the mussels to a bowl, leaving the tomato sauce behind in the skillet.
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13
Discard the garlic, parsley sprigs, and hot pepper, if using.
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14
Set aside two dozen mussels in their shells.
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15
Remove the remaining mussels from their shells and discard the shells.
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16
In a 4-quart (4-liter) pot, warm the remaining 3 tablespoons olive oil over medium heat.
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17
Add the onion and saute until softened, about 5 minutes.
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18
Add the rice and cook, stirring, until it is hot throughout, about 2 minutes.
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19
Add the tomato sauce from the skillet and the saffron, adjust the heat to maintain a steady simmer, and cook until the liquid has been absorbed, about 2 minutes.
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20
Begin adding a ladleful of the hot broth about 1 cup/125 milliliters at a time, just enough to barely cover the rice.
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21
Adjust the heat so that the risotto bubbles steadily but not vigorously.
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22
Stir often until all the liquid has been absorbed, then add another ladleful of broth.
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23
It will take about 20 minutes for the rice to become al dente; the grains should be firm but not chalky at the core and the risotto should be creamy, neither soupy nor stiff.
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24
You may not need all the broth.
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25
Remove the risotto from the heat and stir in the minced parsley and the mussels, both shelled and unshelled.
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26
Taste for seasoning; the risotto will probably have sufficient salt.
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27
Serve immediately in bowls.
