Divide the prawns in their shells into two halves, remove the shell from the king prawns and marinate them together with the capesante in one third of the olive oil. Briefly fry on high heat in a frying pan. Heat the small cuttlefish, octopus and squid in the butter, pour in a small amount of chicken stock and cook slowly.

Heat up some olive oil with a little garlic and shallot, then add parsley, basil, mussels, clams and razor shells. Pour in a little white wine and finish cooking with the lid removed from the frying pan. Blend in 100 ml olive oil with salt and pepper and add the basil. Slowly fry some of the shallots with garlic in one third of the olive oil.

Add the rice, roast it briefly until it becomes transparent, pour in a small amount of white wine and allow it to evaporate. Add about ½ litre of hot chicken stock and cook al dente. If required, add a little more stock. Finally whisk with half the butter and the Parmesan. Season with salt and pepper.

Serve the risotto, garnish with the seafood, pour over the basil sauce and drizzle with some balsamic vinegar. Garnish seafood risotto with a fried basil leaf.