How to Prepare Seafood Risotto with Tomato

• To prepare the Seafood Risotto with Tomato, organize your workspace with all the ingredients already measured, so you have everything at hand.

  Shell the shrimp, wash them, but do not discard the shells, as you will put them in a pot to boil with 1.2 liters of water and 1 clove of garlic.

  Let them cook over low heat until all the liquid reduces by half.

  The clams should be soaked in water and salt for a few hours to lose the residual sand they usually retain inside.

  Meanwhile, clean the mussels well, wash them, and place them in a bowl.

  Rinse the clams well and put them to open with the mussels and a clove of garlic in a large, tall casserole.

  Turn off the heat and let them cool before shelling to avoid burning your fingers.

  Do not discard their cooking water, as it may be needed later.

  Take a large pan, also tall-sided, and add two chopped garlic cloves, extra virgin olive oil, and the calamari cut into small pieces, then sauté.

  Add the rice and toast it with the mollusks, then after a few seconds, deglaze with white wine.

  Pour in the tomato pulp and the fish stock, of course filtered with the sieve, and cook for at least 15 minutes over medium-high heat.

  After this time, add the mussels, clams, shrimp, and if necessary, a bit of the mollusks’ cooking liquid, always filtered, and finish cooking.

  I usually do not add salt because the mussels and clams are always salty enough, sometimes even too much.

  Finish cooking your Seafood Risotto with Tomato, but serve it sprinkled with fresh chopped parsley.