In a small saucepan, warm the fish or vegetable stock. Keep warm.
Ingredients you will need
Vegetable Stock
Fish
Equipment you will use
Sauce Pan
2
In a large saucepan over moderately low heat, warm the olive oil.
Ingredients you will need
Olive Oil
Equipment you will use
Sauce Pan
3
Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes.
Ingredients you will need
Butter
Onion
4
Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
Ingredients you will need
Onion
Toast
Rice
5
Add the wine and cook until almost completely absorbed.
Ingredients you will need
Wine
6
Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
Ingredients you will need
Stock
Rice
7
Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
Ingredients you will need
Scallops
Tomato
Mussels
Seafood
Clams
Squid
Rice
8
Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.