Mussel and Potato Risotto

Method

1. Take the Sardinian mussels, clean them, and open them in a pan with garlic and parsley.
2. Peel the potatoes, cut them into cubes, and set aside.
3. Filter the mussel cooking liquid and remove the meat from the shells.
4. Toast the carnaroli rice in oil, then deglaze with white wine.
5. Cook the rice using the mussel broth, adding crushed tomatoes and the potato cubes.
6. When the rice is cooked, remove from heat and mantecare with butter, then stir in the mussels.
7. Serve the risotto, garnishing with edible flowers if desired.