Seafood Risotto (Risotto ai frutti di mare)
  1. In a large pot bring the vegetable stock to a oil. Keep it hot over med. heat.
  2. In a large pan, heat olive oil. Add garlic and red onion. Saute until translucent.
  3. Add mussels, steam with the lid covered for 5 minutes. Remove from the pan with a slotted spoon, discarding unopened mussels. Set aside.
  4. Repeat the same with clams, shrimp, and calamari, adding a pit of red chilli. The last two should be cooked until no longer pink, but still somewhat raw.
  5. Add the rice, stirring constantly for about 2 minutes, until it is well-coated in seafood juice. Add the wind and cook until the alcohol is completely evaporated.
  6. Add the boiling stock to cover the rice slightly and stir every few minutes until the stock absorbs. Add more stock and repeat for about 10-15 minutes. The rice should be slightly al-dente.
  7. Add seafood and continue cooking until it heats through and is ready.
  8. Sprinkle with chopped Italian parsley. Serve immediately.