Seafood Risotto
(Risotto frutti di mare con pistilli di zafferano)

Serves 4
Ingredients:
Risotto carnaroli: 11 oz.
Salmon: 3 oz.
Baby squid: 4 pieces (3 oz.)
Tiger prawns: 4 pieces
Clams: 7 oz.
Mussels: 7 oz.
Cherry tomatoes: 1/4 c.
Salt and pepper: as much as needed
Saffron flour: pinch
Fish stock: approximately 14 oz.
Onion: chopped
Parsley: 4 T.
White wine: 2 oz.
Olive oil: 1 oz.
Butter: 1/4 c.

Procedure:
Prepare fish stock with various fish bones (whitefish)
White wine
White grain pepper
Bay leaves
Celery, onion, leeks and water
Add as much water in order to cover all bones and other ingredients. When boiling, leave for 20 minutes and let cool.
DO NOT STIR DURING BOILING
Open mussels and clams with some chopped parsley and 1/2 cup of white wine and cook for about 5 minutes until they open. Keep the water left over from the mussels and clams. Afterwards, pass the water through a strainer.
Cut the salmon in small squares and keep on the side.
Put finely chopped onion into olive oil and 4 tablespoons of butter and allow to braze for a couple of minutes. Add rice and toast it for another 3 minutes. Wet with the rest of the white wine and reduce it completely to take off the acidity. Add slowly and constantly the fish stock which you must bring to a boil again, keeping the rice always covered and never stop the boiling for about 14 minutes and add the salmon, the clams and the mussels and their stock. Leave another couple of minutes and take off of heat. Incorporate the butter, the saffron flour and the cherry tomatoes cubed. Serve on a hot plate with (as a garnish) the pan-fried prawns and baby squid (1 each portion).
It is better not to add grated parmesan cheese in, as it takes away from the delicate taste of the fish.