Seafood Fantasy Crown

Preparation:

Preparation: Finely chop the onion and a clove of garlic and sauté them in a saucepan with four tablespoons of oil. Add the rice, a pinch of salt and a pinch of pepper and add the hot broth gradually until 3/4 cooked (about 15-18 minutes); remove from the heat and add 40 g of butter, the grated Emmenthal cheese, the chopped basil and the egg; stir and mix the risotto to perfection. With the remaining butter, grease a round mold with smooth sides and the central hole and sprinkle it with a handful of breadcrumbs; distribute the rice, evening the surface with the back of a spoon, and put it in a hot oven, at 160 degrees, for 30 minutes. Prepare the mussels, then shell the molluscs and filter the liquid emitted during cooking. Scald the tomatoes, peel them, halve them, remove the seeds, cut them into small pieces and pass them through a vegetable mill. Clean the baby octopus, remove the skin, eyes, mouth and intestinal sac; cut them into small pieces, wash them and dry them carefully. Pour three tablespoons of oil into a pan, add a clove of garlic, let it brown, then transfer the baby octopus, brown them for a few seconds, then sprinkle with white wine; when the wine has evaporated, add the tomato puree and cook over high heat for 10 minutes, stirring occasionally. Wash the prawns, blanch them in boiling water and peel them. When the moscardini are ready, add the prawns and mussels with their liquid; stir and let the sauce reduce over high heat for a few seconds. Remove the rice mold from the oven, turn it upside down on the serving plate and pour the molluscs and crustaceans with their sauce into the middle.