Risotto alla Pescatora

Method

1. Prepare the broth: in a pot, combine cannocchie (mantis shrimp), onion, parsley stems, and cold water. Bring to a boil and simmer for 30 minutes.
2. In a separate pan, heat olive oil with a clove of garlic and parsley stems. Add mussels and clams, then a splash of water to extend the cooking liquid. Cover and cook until they open.
3. Meanwhile, clean the white shrimp: remove the heads (add the heads to the broth) and peel the bodies. The shrimp are small so the vein does not need to be removed.
4. Once the mussels and clams have opened, remove them from the heat. Separate the meat from the shells and reserve the cooking liquid.
5. Clean the squid (have the fishmonger clean it if possible) and slice it thinly.
6. In a large pan or pot, heat olive oil and a clove of garlic. Add the squid first as it needs a little more cooking. Cook for a few minutes, then remove the garlic.
7. Add the rice and toast it with the squid for a minute or two.
8. Deglaze with white wine and let it evaporate.
9. Start adding the broth gradually, using a strainer. Also add some of the reserved liquid from the mussels and clams. Season with salt. Cook the risotto, stirring occasionally, for 17–20 minutes until al dente.
10. When the rice is ready, turn off the heat. Add the raw shrimp and stir. Then add the shelled mussels and clams.
11. Finish with extra virgin olive oil (Giorgio Franci), chili oil, chopped parsley, and optional lemon zest. Mix well to mantecare (cream).
12. Serve immediately, garnishing with a few whole clams or mussels if desired.