Risotto with Shellfish

Instructions

1. Heat 2 tablespoons oil in a heavy saute pan over medium heat.
2. Add the squid and saute for 3 minutes.
3. Add 1/2 cup wine and cook for about 20 minutes or until squid is tender and all liquid has evaporated.
4. Remove from heat and set aside.
5. Heat 2 tablespoons oil in a large saucepan over medium-high heat.
6. Add the clams and cook, covered, for about 5-10 minutes or until all clams have opened.
7. Remove from heat and separate the clams from their shells, reserving any liquid and discarding the shells.
8. Add the clams to the squid along with any reserved liquid.
9. Stir the scallops and shrimp into the squid and clams and place over medium heat.
10. Cook for 2 minutes.
11. Remove from heat and set aside.
12. Warm clam juice in a small saucepan over low heat.
13. Heat remaining oil and the butter in a heavy-bottomed, 6-quart saucepan over medium heat.
14. Add the rice and saute for 2 minutes or until rice is glistening.
15. Add the remaining wine and cook, stirring constantly, until wine is absorbed.
16. Add the hot clam juice to the rice, stirring constantly.
17. When clam juice has been absorbed, begin adding hot water, 1/2 cup at a time, stirring constantly, adding additional water as liquid is absorbed.
18. When rice is al dente and has a creamy consistency, remove from heat and immediately stir in reserved shellfish and parsley.
19. Taste and, if necessary, adjust seasoning with salt.
20. Serve immediately.