Risotto alla Pescatora

Method

1. Prepare the fish broth: roughly chop celery, carrot, onion, and garlic. In a large pot, sauté garlic in olive oil, then add the chopped vegetables and cook 1 minute.
2. Add the shrimp heads and shells, fish scraps (head and bones of the scorpionfish), and cherry tomatoes. Deglaze with a splash of white wine, letting the alcohol evaporate. Add 2 liters of water, bring to a boil, then cover and simmer for 45 minutes.
3. Meanwhile, open the mussels and clams: in a pan with garlic and olive oil, add the mussels and clams, a pinch of pepper, and half a glass of white wine. Cover and cook until they open. Strain the released liquid and reserve.
4. Once the broth has cooked for about 35 minutes, add salt to taste. After 45 minutes, strain the broth and keep it warm (do not let it boil).
5. Clean the mussels and clams, removing the shells and reserving the meat.
6. Cut the squid/cuttlefish and the scorpionfish fillets into small dice.
7. In a separate pan, heat olive oil with a few basil leaves; add the diced seafood, cover, and cook for 4 minutes. Strain the released liquid and add it to the broth. Continue cooking the broth for another 5–6 minutes, then strain and keep warm.
8. Toast the rice in a dry pan over low heat, stirring constantly, until it reaches about 60°C (2–3 minutes).
9. Finely chop the shallot.
10. In a risotto pot, sauté the shallot in olive oil. Add the toasted rice and toast for another minute, then deglaze with half a glass of white wine.
11. Add the pre-cooked squid/cuttlefish pieces. Begin adding the warm broth one ladle at a time, stirring frequently, and waiting for each addition to be absorbed before adding the next. During cooking, add the tomato paste and cover occasionally to maintain temperature.
12. When the rice is about 2 minutes from done, add the shrimp tails, mussels, and clams. Mix well.
13. Add the langoustines and large prawns (after removing the intestinal vein from the prawns). Add a little more broth, cover, and cook for 2 minutes.
14. Turn off the heat, add chopped parsley, stir, cover, and let rest for 5 minutes.
15. Serve immediately, garnishing with a few whole mussels or clams in the shell and fresh parsley.