Risotto Frutti di Mare

this is necessary for them to purge the sand, then drain and rinse them. Then remember to tap each clam on the cutting board or on the sink tray to make sure they are all whole and not full of sand.

Finally, clean the shrimp tails by removing the legs, removing the shell, and the black vein on the back by just scoring the surface and removing it with the blade or a toothpick.

Now that you have everything ready, move on to the stove. Start by cooking the razor clams. Put a large pot on the stove, turn it to maximum heat, and pour them in. Close the lid and let them open, shaking the pot from time to time. It will take 2 to 3 minutes for them to open. Strain the liquid by pouring it into a colander placed over a container.

Wait a few moments before starting to shell them, so you won't get burned. Move on to cooking the clams. Put the pot back on the stove, turn on the heat, and pour them in. Close with the lid and let them open, shaking the pot from time to time. The clams will open in 1 to 2 minutes. As soon as they are open, strain the liquid by pouring it into the same container used to collect that of the razor clams. Let them cool for a few moments before shelling these as well. Heat the bisque.

Cook the octopus in 1 liter of water for 30 minutes and then cut it into small pieces.

Boil the lobster in salted water for 4 minutes, then remove it from the shell and set aside.

Pour the rice into a saucepan and let it toast for about 1 minute on maximum heat, stirring constantly to prevent the grains from burning.

When toasted, deglaze with the remaining white wine (about 50 grams) and wait for the alcohol to evaporate before cooking the rice with the broth. You can add it a little at a time with ladles until cooking is complete. Add the liquid from the razor clams and clams and stir occasionally, but not too much.

When you are 1 to 2 minutes from the end of cooking, add the shrimp, lobster, octopus, razor clams, and clams and let everything infuse by cooking slowly. Turn off the heat and stir in the very cold butter cut into cubes.