Steps

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

  

• Do the same with the razor clams, placing them in another bowl with cold water, add 1 tablespoon of salt for each liter of water and let them purge for about 2-3 hours.

  

• Then prepare the shrimp stock following my recipe, click here, and using only the shrimp shells, while the tails and the large prawns should be left raw aside.

  

• Meanwhile, while the shrimp stock is cooking,

  

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

  

• In the meantime, while the clams and razor clams are purging the sand, clean the squid and the

  

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

  

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

  

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

  

• With the same small knife remove the dark part where the sand usually is, and wash the mollusk carefully under running water,

  

• then detach the fruit from its shell.

  

• Leave half of the razor clams in the shell, while the rest should be pounded with a meat mallet and then chopped. Take care to collect the water from the clams, which you will add to the stock after straining it carefully.

  

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

  

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

  

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

  

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

  

• Do the same with the clams

  

• Strain the juices from both with a fine-mesh strainer and open the shellfish.

  

• Add the shellfish water to the shrimp stock, and be careful not to add salt.
  Once all shellfish, crustaceans, and broth are ready, you can proceed to make your Seafood Risotto.

  

• Always keep the stock hot
  

  

• Chop the onion. In a rather large non-stick pan, put 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 transparent, 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 and cuttlefish, and cod pieces, stir and let cook over high heat, but just as it comes to a boil, 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 both tails and…

  

• the large shrimp.

  Let 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 without and with the shell if you chose to keep them.

  Then turn off the heat, taste if a little salt is needed, and add a piece of butter, and a generous amount of chopped parsley.

  

• complete with black pepper and more parsley.

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