Seafood Risotto

The day before (ideally):
Cook the seafood (don't overcook), drain and cut in pieces.
Shrimps and langoustines are cooked each in boiling water, just the time they change color.
For mussels and other shellfish, clean them well, and cook them in the white wine until they open.
Squid, and pieces of fish are pan-fried with a little butter.
Shell and bone all these seafood, and keep in the refrigerator in the cooled cooking juices.

The eating day :

Peel and chop the shallots.
Rinse and peel the tomatoes (if necessary by plunging them 15 sec in boiling water).
Cut them into 2 on a horizontal plane, seed them, and cut them in small dice.
Peel, and degerm the garlic and crush it.

Add the fish and vegetable stocks and heat gently in a saucepan.
In a frying pan, fry shallots and garlic with olive oil over medium heat, without giving too much color.
(The frying pan or pan must be large with a flat bottom ideally nonstick and spreading the heat well for an homogeneous cooking).
Lower the heat and pour the rice (unwashed) like "rain water".
Stir with a spatula, until it becomes slightly translucent (about 2 to 3 min).
(You can then deglaze with 10 cl of dry white wine and keep stirring while it totally dries up).
Pepper. Do not salt at this stage (Stocks are likely already salty).
Over medium heat, pour some hot stock (up to the rice height), and continue to stir.
Repeat when the grains reappear 1 by 1.
Then gradually pour all the stock until the rice has absorbed everything (takes 15 to 20 min).
Taste, the rice must be cooked but "al dente".

Add the chopped tomatoes and the cream.
Continue stirring.
Check the seasoning (salt / pepper) and add the seafood.
Leave until re-boiling. (Be careful not to overcook the seafood so that it does not become "rubbery").
The risotto should form waves in the pan.
Add the grated parmesan cheese.
Some end with a piece of butter.

Serve immediately very hot, in hot plates, without molding (it must not freeze).

The rice should be unctuous, enjoyed with a spoon.

Select a rice with a lot of starch like carnarolli (the best), arborio (the classic) or vialone nano. Rice was brought to Italy by the Arabs more than a thousand years ago.
You can replace the fish stock by a cube and, when out of season the tomatoes by some caned pulp. Some add a bit of cream with the parmigiano.
Once started, the risotto process does request a non-stop focus. But you can pre-cook the rice 13-14 min, and stop before adding the tomatoes (put the rice in a chinaware dish to stop cooking).