Risotto alla Pescatora

Method

1. Preheat oven to high heat. Toss fish bones and heads with olive oil and roast until golden brown.
2. In a large pot, heat olive oil. Add chopped fennel, leek, celery, carrot, potato, tomato, and lemon peel. Sauté until lightly caramelized.
3. Deglaze with white wine, scraping any browned bits from the bottom.
4. Add the roasted fish bones and shrimp shells/heads. Pour in 2 liters of cold water to cover. Season lightly with salt.
5. Bring to a boil, then reduce to a gentle simmer. Cook for 45 minutes to 1 hour. In the last 5 minutes, add fresh basil and lemon peel.
6. Strain the broth through a fine-mesh sieve, pressing on the solids. For a clearer broth, strain again through a clean kitchen cloth. Keep warm.
7. Clean the clams and mussels. In a covered pan with a splash of oil, garlic, and white wine, open them over high heat. Remove from heat, detach most of the meat from shells, reserving a few in the shell for garnish.
8. In a separate pan, toast the rice dry over medium heat, stirring constantly, until hot and translucent.
9. Deglaze the rice with white wine, letting it evaporate.
10. Begin adding the fish broth, one ladle at a time, stirring frequently. Continue until the rice is al dente (about 16–18 minutes).
11. While the rice cooks, prepare the shrimp tartare: dice raw shrimp and scampi very finely. Season with salt, extra‑virgin olive oil, and a pinch of chili pepper. Optionally add a drop of bergamot juice.
12. In a small pan, fry the whole calamari in hot oil until golden and crispy. Drain on paper towels.
13. When the rice is nearly done, prepare the sour butter: in a small pan, melt butter with finely chopped shallot, a splash of white wine, and a splash of vinegar. Cook until slightly thickened.
14. Once the rice is al dente, remove from heat. Stir in the sour butter and bergamot juice. Add the shelled clams and mussels and mix gently.
15. Plate the risotto. Arrange the reserved whole clams and mussels on top. Spoon the raw shrimp tartare over the risotto. Place the fried calamari alongside.
16. Garnish with fresh parsley and serve immediately.