In a large pan, heat a drizzle of extra virgin olive oil. Add a crushed clove of garlic, and once hot, add the clams. Increase the heat, wait a few seconds, then deglaze with a splash of white wine.
Cover with a lid and cook for a few minutes until all the clams have opened. Using a fine-mesh strainer, filter the cooking liquid into a bowl and set aside. Discard any unopened clams, shell the opened ones, and set the clam meat aside.
Prepare the squid: slice the mantle in half lengthwise, lay it flat on a cutting board, and cut it into very thin strips (julienne-style).
Fillet the red mullet. Reserve the heads and bones, as they will be used to make the seafood stock.
Clean the shrimp: peel away the heads and shells along with the tails, reserving them for the stock. Devein the shrimp and set aside.
Finely chop the shallot and cut a small amount of fennel into thin strips.
To prepare the stock: heat a drizzle of olive oil in a large pot. Add 2 cloves of garlic, chopped shallot, the shrimp shells and heads, and the red mullet bones. Sauté gently, then add cold water with ice cubes, the sliced fennel, whole black peppercorns, and basil leaves. Pour in the reserved, strained clam liquid. Bring to a boil, then lower the heat and simmer gently for 15–18 minutes.
In a wide saucepan or risotto pot, heat a drizzle of olive oil, add finely chopped shallot, and let it soften gently. Once translucent, add the Carnaroli rice and toast it for a few minutes, stirring continuously.
Deglaze the rice with white wine. Once the alcohol has completely evaporated, begin adding the strained seafood stock a couple of ladles at a time, stirring frequently.
As soon as the rice starts simmering with the stock, add the sliced squid. Continue adding hot stock as needed whenever the rice absorbs it. When the rice is almost cooked, stir in the shelled clams, followed by the shrimp, stirring gently.
Once the rice is al dente, remove from heat to finish (mantecare). Add the olive oil, thinly sliced fresh chili pepper, a pinch of white pepper, and torn basil leaves. Stir in a little tomato purée to emulsify and create a creamy consistency.
Cover the pot with a lid and let it rest for one minute. Meanwhile, quickly sear the red mullet fillets: heat a drizzle of olive oil in a non-stick skillet, lay the fillets skin-side down, sear for a few seconds, flip to finish the other side, and transfer to a plate lined with paper towels.
Taste the risotto and adjust salt and pepper if necessary. Ladle a portion of risotto into the center of each serving plate. Tap the bottom of the plate with the palm of your hand to spread the rice evenly. Top each portion with 3 seared red mullet fillets. Serve immediately while hot.
