Seafood Risotto

Thoroughly rinse the mussels, remove the beards, and discard any that remain open after a light tap. Peel the shrimp and remove the dark intestinal vein, cut the squid into rings or strips, finely chop the onion, crush the garlic, and chop the parsley.

In a wide pot, heat 1 tbsp olive oil, add the mussels, cover with a lid and cook over high heat for 2–3 minutes, shaking the pot occasionally. Once the shells open, strain the liquid, keep a few mussels in their shells for serving, and remove the meat from the rest.

Bring the vegetable stock almost to a boil and keep it hot. In another wide pot, over low heat, warm 1 tbsp olive oil with the onion and garlic for 5–7 minutes, then remove the garlic. Increase the heat, add the squid and sauté for 1 minute, add the shrimp and cook for another minute. Pour in 30 ml dry white wine, let the alcohol evaporate, transfer the seafood to a bowl and cover.

In the same pot, add the rice and toast for 1–2 minutes, stirring constantly, until the grains turn translucent at the edges. Pour in the remaining dry white wine and let it evaporate, then add the hot vegetable stock one ladle at a time, waiting each time until the liquid is almost absorbed. Also add the strained mussel liquid.

Cook the rice for 16–18 minutes, stirring occasionally: it should remain firm to the bite, while the risotto stays fluid and creamy. If needed, add a little more hot vegetable stock.

1–2 minutes before finishing, return the squid, shrimp and peeled mussels to the pot. Season with salt and black pepper to taste, gently stir and heat through.

Remove the risotto from the heat, add the cold butter and half of the parsley, stir vigorously to emulsify, and let rest for 2 minutes. Serve immediately, garnished with mussels in their shells and the remaining parsley.