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1
In a small saucepan, bring 1/2 cup of the fish stock to a simmer.
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2
Transfer to a measuring cup and crumble in the saffron.
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3
In a large skillet, heat 2 tablespoons of the oil.
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4
Add the garlic and cook over moderate heat until fragrant, about 2 minutes.
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5
Add the mussels, cover and cook until they start to open, about 4 minutes.
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6
Add 1/2 cup of the wine and simmer over moderate heat until reduced by half, about 4 minutes.
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7
Add the saffron-infused fish stock and the parsley and simmer for 3 minutes; discard any mussels that don't open.
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8
Transfer 16 mussels to a bowl.
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9
Remove the remaining mussels from their shells and put them in another bowl with their cooking liquid.
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10
Bring the remaining 5 1/2 cups of fish stock to a simmer over low heat.
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11
In a large saucepan, heat the remaining 2 tablespoons of olive oil.
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12
Add the shallot and cook over moderate heat until softened, about 4 minutes.
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13
Add the rice and cook, stirring, until thoroughly coated with oil, about 3 minutes.
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14
Add the remaining 1/2 cup of wine to the rice and simmer until reduced by half.
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15
Add enough hot stock to the saucepan to just cover the rice and cook over moderate heat, stirring, until the stock has been absorbed.
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16
Repeat with the remaining stock, adding just enough each time to cover the rice and stirring until it has been absorbed before adding more.
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17
The rice is done when it's just tender and bound with a creamy sauce, about 20 minutes total.
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18
Stir in the butter and the shelled mussels and their cooking liquid.
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19
Season with salt.
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20
Divide the rice among 4 bowls and top each with a few of the mussels in their shells and the bottarga.
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21
Serve right away.
