Risotto ai Frutti di Mare

Soak mussels, clams, and shrimp in separate bowls of salted cold water for 1 hour. Drain. Clean and devein shrimp, reserving heads and shells. (1 hour)

Combine shrimp heads and shells, 2 quarts water, tomato, quartered onion, carrot, and celery in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine. Season with salt and pepper. (40 minutes to 1 hour)

Strain stock through a fine-mesh sieve, discarding solids. Keep warm over low heat.

Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion; cook and stir until softened. Stir in rice until translucent and coated with oil. Increase heat to medium-high; pour in 1 cup white wine. Simmer until alcohol has evaporated. (approximately 10 minutes)

Reduce heat to medium and stir in 1 ladle of stock until rice has absorbed the liquid. Repeat with remaining stock, stirring after each addition, until rice is creamy and almost tender. (approximately 15 minutes)

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden. Add mussels and 1/2 cup white wine; cover and cook until mussels open. Remove from heat; discard garlic and any mussels that did not open. Remove shells and keep mussels warm. Strain cooking liquid through a fine-mesh sieve into a bowl. (approximately 8 minutes)

Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden. Add clams and 1/2 cup white wine; cover and cook until opened. Remove from heat; discard garlic and any clams that did not open. Remove shells and keep clams warm. Strain cooking liquid through a fine-mesh sieve into a bowl. (approximately 8 minutes)

Heat remaining olive oil in the same saucepan. Add 1 clove garlic and shrimp; cook and stir until shrimp turn pink. Remove from heat and discard garlic. (approximately 4 minutes)

Pour some of the mussel and clam cooking water over the rice; cook. Remove rice from heat. Fold in mussels, clams, and shrimp. Sprinkle parsley on top. Let stand before serving. (approximately 10 minutes)