Risotto alla Pescatora

Prepare all seafood: Clean the Mussels and Clams thoroughly under cold running water, scrubbing any debris and removing beards from Mussels. Peel and devein the Shrimp. Clean the Calamari, separating bodies and tentacles, then slice the bodies into rings.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the Shallots and cook gently until softened and translucent, about 5 minutes, without browning. Add the Garlic and cook for another minute until fragrant.

Add the Arborio rice to the pot and toast, stirring constantly, for 2-3 minutes until the edges of the grains become translucent.