Fisherman's Risotto with Dehydrated Garlic Cream

Is a delicious seafood first course, a classic of our culinary tradition, perfect to enjoy in any season and to share with family or friends. It is a refined and tasty dish that we can prepare with the fish species we prefer, such as clams, mussels, shrimps and squid, respecting the seasonality and origin. Choosing seasonal fish is important, as well as choosing seasonal fruit and vegetables, because the availability of fish varies from month to month and respecting this rule is an advantage for the environment, for the economy and above all it guarantees us the best quality of fish. As for mussels and clams, the best months to enjoy them at their best are those from May to August, a period in which they abound. As for mussels, there is a rule to follow to understand if we are in the period in which they are tastier: the months with the "R", i.e. the autumn and winter ones, coincide with the reproductive periods and therefore the mussels have less flavor. Now let's see what we need to make our Fisherman's Risotto with Dehydrated Garlic Cream. Ingredients for the risotto 320 grams of rice for Carnaroli or Arborio risottos 500 grams of mussels 500 grams of clams 1 sole 4 sardines 300 grams of shrimp 500 grams of squid 1 glass of dry white wine Dehydrated garlic granules salt freshly ground black pepper 1 shallot 10 plum tomatoes parsley Ingredients for the fish stock 2 carrots a celery stalk 1 small onion parsley 2 cherry tomatoes Fish waste: heads, carapaces For the garlic cream 100 grams of garlic in braid milk extra virgin olive oil Steps The day before, prepare the garlic sauce by putting the peeled garlic cloves in a saucepan covered with milk and letting it rest in the refrigerator for at least 12 hours. After the resting time, put the saucepan on the stove and bring to a boil, drain the garlic and wash it under cold water. Put it back on the heat covered with milk and repeat the operation three times, then blend the garlic cloves with a drop of milk and oil until you get a cream that is not too thick. Prepare the fish stock by putting the fish heads, bones and carapaces in a saucepan, together with all the washed and peeled vegetables (carrots, celery, onion and cherry tomatoes). Add a liter of water and boil for about an hour and a half. Wash and purge the mussels and clams in a large pot with cold water and coarse salt for about an hour. Drain and set aside. In a large pan, season a teaspoon of Dehydrated Garlic Granules, together with a chili pepper and a drizzle of extra virgin olive oil. Add the mussels and clams and cook until they open. Remove the fruits that have not opened and transfer the mussels and clams to a plate. In another saucepan, brown a shallot with a drizzle of extra virgin olive oil, then add the rice and toast it. Deglaze with a glass of dry white wine and proceed with cooking the risotto, adding the fish stock a little at a time when necessary. Halfway through cooking, add the plum tomatoes, squid, sardines and sole and cook. Just before the risotto finishes cooking, add the shrimps, mussels and clams. Turn off the heat and stir the risotto with a drizzle of extra virgin olive oil and parsley. Serve the risotto with the cream of dehydrated garlic granules.