Seafood Risotto

Steps

1. 1
   Put the mussels and clams in a large pan with 100 ml of the wine, cover and cook over high heat for 3–4 minutes until they open; discard any that stay shut.
2. 2
   Pick the meat from most of the shells, keeping a few whole for serving, and strain the cooking juices through kitchen paper into the stock. Keep the stock at a bare simmer.
3. 3
   In a wide, heavy pan heat 2 tbsp of the oil over medium heat and soften the shallots for 4 minutes, then add the garlic and squid and cook for 2 minutes.
4. 4
   Add the rice and toast it for 2 minutes, stirring, then pour in the remaining wine and stir until it evaporates.
5. 5
   Add the tomatoes, then the hot stock a ladle at a time, stirring often and adding more only when the last is almost absorbed.
6. 6
   After 14 minutes add the prawns and keep cooking and adding stock for 3–4 minutes more, until the prawns are pink and the rice is tender with a slight bite.
7. 7
   Take the pan off the heat, add the shelled mussels and clams, the remaining oil, the finely grated zest of the lemon and most of the parsley, and beat for 1 minute until the risotto is creamy and loose.
8. 8
   Taste for salt — the shellfish juices are already salty — and serve at once, topped with the shellfish in their shells and the rest of the parsley.