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Seafood Risotto (Risotto ai Fruitti di Mare)

['2 1/2 cups fish or vegetable stock', '1/3 cup olive oil', '3 tablespoons unsalted butter', '1 small onion, minced (about 1/2 cup)', '1 1/3 cups Carnaroli or Vialone Nano rice', '1/2 cup dry white wine', '8 small clams, such as Manila', '8 mussels, scrubbed and debearded', '4 ounces squid, cleaned and cut into thin rings', '4 medium sea scallops', '1/2 cup peeled, crushed, and seeded plum tomatoes', '1/2 cup loosely packed chopped fresh flat-leaf parsley', '1/2 teaspoon chopped garlic', '1 tablespoon brandy', '1 tablespoon extra-virgin olive oil', '1/2 cup freshly grated Parmigiano-Reggiano, optional', 'Salt and freshly ground black pepper', 'N/A freshly ground black pepper']

1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
3. Add the wine and cook until almost completely absorbed. 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.
4. 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.
5. 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.

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