Seafood Risotto (Risotto ai Fruitti di Mare)

Ingredients

• 1 tablespoon brandy 
• 0.3 cup olive oil 
• 3 tablespoons butter unsalted
• 1 tablespoon olive oil extra virgin extra-virgin
• 0.5 cup plum tomatoes crushed peeled seeded
• 8  mussels scrubbed
• 4 ounces squid rings cleaned cut into thin rings
• 0.5 cup wine dry white
• 0.5 cup parmesan freshly grated
• 1.3 cups rice 
• 0.5 teaspoon garlic chopped
• 4 medium scallops 
• 8 small clams such as manila
• 0.5 cup onion minced
• 2.5 cups vegetable stock 
• 0.5 cup parsley fresh loosely packed chopped
• 4 servings pepper black freshly ground

Equipment

• sauce pan

Directions

1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
2. In a large saucepan over moderately low heat, warm the olive oil.
3. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes.
4. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
5. Add the wine and cook until almost completely absorbed.
6. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
7. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
8. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.