Risotto ai frutti di mare

Clean the seafood. Peel and devein the shrimp. Clean the calamari, removing the innards and cutting the body into rings. Scrub the mussels and clams thoroughly under cold running water, discarding any that are open and do not close when tapped.

In a large, heavy-bottomed pot or a wide pan, heat the extra-virgin olive oil over medium heat. Add the shallot and sauté gently until softened and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant, being careful not to brown it.

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