Steps

• First, clean the clams, or ask your trusted vendor if they have already been purged; otherwise, do it yourself by simply placing them in a bowl with water and salt until you need them for cooking.

  

• Do the same with the venere clams by placing them in another bowl with cold water, adding 1 tablespoon of salt per liter of water, and letting them purge for about 2-3 hours.

  

• Then prepare the Shrimp Stock following my recipe. Click here, using only the shrimp scraps, while the tails and large prawns should be left raw separately.

  

• Finally, while the shrimp stock is cooking,

  

• clean the mussels: remove the beard and scrub the shells.

  

• While the clams and venere clams are purging the sand, clean the squid and the

  

• cuttlefish, and cut the squid into rings and the cuttlefish into strips, keep the tentacles aside.

  

• Now that the squid and cuttlefish are clean, move on to open the venere clams:
  Hold the shell in your hand, with the tip pointing down. Insert the blade of a small knife

  

• into the gap between the two valves, with the cutting edge facing up;
  slide it, then carefully pivot between the two valves to open the shell

  

• With the same knife, remove the dark part where there’s usually sand, and wash the mollusk thoroughly under running water,

  

• then detach the fruit from its shell.

  

• Leave half of the venere clams with the shell, while the rest should be pounded with a meat tenderizer and then chopped.
  Be sure to collect the cooking liquid, which you’ll add to the stock after carefully filtering it.

  

• Now prepare the venere clams, In a separate pan, mince some garlic and sauté it with some parsley stems, then add the chopped venere clams, stir

  

• and also add those with the shell that you opened earlier.
  Let it cook for 3 minutes, then turn off the heat and set aside.

  

• Move on to the mussels: In a pan, place the mussels along with 1 garlic clove and some parsley stems.
  Stir and let them open for about 1 minute over moderate heat with a closed lid

  
• 
  
  As soon as they open, turn off the heat, and leave everything in the pot with the lid closed for another half a minute.

  

• Do the same with the clams

  

• Filter the broth from both with a fine mesh colander and open the shellfish.

  

• Add the mollusc’s liquid to the shrimp stock, and remember not to add salt.
  Once all the shellfish, crustaceans, and broth are ready, you can start making your Seafood Risotto.

  

• Always keep the stock warm
  

  

• Chop the onion, In a rather large non-stick pan, place the finely chopped onion, garlic, and oil. Then let it sauté for about 2 minutes

  

• when the garlic is golden, remove it and add the rice.
  Toast the rice over high heat for a few moments until the grains become translucent, stirring often at this point,

  

• Then deglaze with white wine over high heat and let all the alcohol evaporate.

  

• As soon as the rice has dried well, add a few ladles of stock, the squid, cuttlefish, and chopped cod, stir and let it cook over high heat, but as soon as it starts boiling, lower the heat and let it cook gently, stirring occasionally.

  

• When you see that the rice has absorbed all the stock, pour in another 2 ladles, and add the raw shrimp tails and…

  

• the prawns.

  Let it cook for another 2 minutes and, if necessary, add more stock.

  

• When there are 2 minutes left for your risotto to be cooked, you can add all the shells with or without the shell if you’ve chosen to keep them.

  Then turn off the heat, taste if it needs a little salt, and add a small piece of butter and a generous chop of parsley.

  

• complete with black pepper and more parsley.

  The Seafood Risotto is ready to be served. Enjoy your meal.