Seafood Risotto

Instructions

1. 1

   Clean all shellfish and crustaceans, discarding any mussels or clams that are open or broken. Clean mussels by removing barnacles and byssal threads; rinse thoroughly.

2. 2

   Soak clams in water with salt for 2 hours to release sand. Drain, tap on a cutting board to check integrity, then rinse again.

3. 3

   Clean the inside of squid and cut into 1 cm strips, then 2 cm pieces.

4. 4

   Remove legs from shrimp tails, detach shells and remove the black thread on the back; clean thoroughly.

5. 5

   Cook mussels in a large pot with heat until they open, shaking occasionally. Strain liquid and reserve 2-3 whole mussels for garnish.

6. 6

   Cook clams similarly, draining and reserving 2-3 pieces per plate. Set aside liquids from both shellfish.

7. 7

   Chop celery, carrot, chives; mince garlic and chili pepper; chop parsley. Sauté these vegetables over low heat for about ten minutes, then add squid and shrimp, sautéing for 1 minute each before deglazing with white wine.

8. 8

   Toast rice in a saucepan over high heat for 1 minute, stirring constantly to prevent burning. Deglaze with remaining white wine and cook with broth until the rice is al dente, adding shellfish liquids as needed. Add shrimp and squid during last 1-2 minutes of cooking.

9. 9

   Finish with cold butter, chopped parsley, and black pepper. Let rest a few minutes before serving, garnished with reserved mussels and clams.