Seafood Risotto

Begin by submerging mussels, clams, and shrimp in separate containers filled with cold water that has been seasoned with salt for 1 hour. Drain the liquid and then clean and separate the shrimp, reserving their heads and shells.

In a large pot, combine the reserved shrimp heads and shells along with 2 quarts of water, a quartered tomato, an onion, carrot, and celery. Bring the mixture to a boil before reducing the heat, covering it, and letting it simmer for 40 minutes to 1 hour. Season with salt and pepper to taste.

To make the stock, strain it through a fine-mesh sieve, discarding any solids that remain. Keep the liquid warm over low heat.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and cook until it's softened, stirring occasionally, about 5 minutes. Then add rice and stir until it's translucent and coated in oil, taking about 2 to 3 minutes. Increase the heat to medium-high before adding 1 cup of white wine and letting it simmer until the alcohol has evaporated, about 3 minutes.

Repeat the process of adding small amounts of stock to the rice, stirring after each addition, until it's creamy and almost tender, taking about 15 minutes in total.

In a separate saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1 clove of garlic and cook until it's golden, stirring occasionally, about 1 to 2 minutes. Then add mussels and 1/2 cup of white wine, covering the saucepan and cooking until the mussels open, about 5 minutes. Remove from heat, discard any unopened mussels and garlic, and keep the mussels warm.

Strain the cooking liquid from the saucepan into a bowl. Repeat the same process with clams and 1/2 cup of white wine, cooking until they open, about 5 minutes. Remove from heat, discard any unopened clams and garlic, and keep them warm.

In the same saucepan, heat remaining olive oil over medium heat. Add 1 clove of garlic and cook until it's golden, stirring occasionally, about 1 to 2 minutes. Then add the cooked shrimp and cook until they turn pink, stirring occasionally, about 2 minutes.

Remove from heat and discard any garlic. Pour some of the mussel and clam cooking liquid over the cooked rice, then cook for an additional 3 to 5 minutes. Remove from heat and let the rice stand before folding in the mussels, clams, and shrimp. Finally, sprinkle some parsley on top and let it stand for about 5 minutes before serving.