Fisherman's Risotto

Method

1. In a pan, heat a drizzle of extra virgin olive oil and sauté a crushed garlic clove, then remove it.
2. Add the diced squid and sauté well, then remove them from the pan and set aside.
3. In the same pan, add the mixed shellfish, cover, and increase the heat until they open. Discard any that do not open.
4. Add the langoustines (cut open along the back), cover, and cook for a few minutes. Remove from heat and let cool slightly.
5. Remove the langoustines and some shellfish for decoration. Shell the remaining shellfish and combine with the reserved squid.
6. Filter the cooking liquid (fumetto) and set aside.
7. In a separate pan, heat a drizzle of olive oil and toast the rice over moderate heat until you hear a crackling sound. Deglaze with white wine.
8. Add hot fish broth a ladle at a time, stirring constantly. Add the reserved fumetto to the broth and keep it simmering.
9. Halfway through cooking, add salt (and optionally some cherry tomatoes).
10. When the rice is almost done (about 2–3 minutes from the end), add the shelled shellfish and squid, then add the raw shrimp (they cook very quickly).
11. Add chopped parsley and check the risotto's consistency: it should wave gently when you shake the pan.
12. Remove from heat, add a drizzle of extra virgin olive oil, and mantecare (stir energetically) until creamy and wavy.
13. Plate the risotto and top with the reserved langoustines and shellfish for decoration.