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1
Heat 1/2 cup of the olive oil, the onion, and garlic in a large frying pan, and cook over medium heat, stirring often, for 3 minutes.
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2
Add the fish fillets and cook over low heat for 4 minutes, stirring occasionally.
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3
Set aside.
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4
Put the clams and mussels into a large pot with 1/2 cup of water and the white wine and cook, covered, over medium-high heat until the shells have opened, stirring occasionally.
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5
Remove the mussels and clams from their shells and add to the pan with the fish.
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6
Strain the juices from the pan the clams and mussels cooked in through a fine strainer lined with a double layer of cheesecloth into a saucepan.
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7
Add 5 cups of water and bring the seafood broth to a boil.
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8
Reduce heat to a simmer.
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9
Put a ladle into the pan and keep it close to the burner on which youll be cooking the risotto.
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10
Heat 4 tablespoons of the olive oil in a heavy-bottomed saucepan and add the rice.
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11
Stir constantly for 2 minutes.
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12
Ladle in 1 cup of seafood broth and, stirring vigorously and constantly, cook until the liquid has been absorbed.
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13
Add another ladleful of broth and stir the rice until the liquid has been absorbed.
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14
Add the cooked seafood, shrimp, tomatoes, parsley, cayenne pepper, if you like, and 2 ladlesful of broth to the risotto.
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15
Stir and continue adding the broth, 1/2 cup at a time, stirring until the liquid has been absorbed and the risotto is done.
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16
If necessary, add boiling water to the seafood broth and keep it simmering.
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17
Five minutes before the risotto is ready, call everyone to the table.
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18
Season the cooked risotto to taste with salt and pepper and stir in the butter.
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19
Turn the risotto into a warmed serving dish or bowl and garnish with the parsley sprigs.
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20
Serve at once.
