Seafood risotto (Risotto ai frutti di mare)

INGREDIENTS

• 2 small carrots, roughly chopped
• 3 tomatoes, squashed
• 1 bay leaf
• 1 small bunch fresh parsley, one sprig left whole, remaining leaves picked and finely chopped
• 1.5 kg mixed seafood, from
• , ask your fishmonger, scaled, cleaned, gutted, with heads and gills removed, mussels debearded
• 1 risotto bianco recipe
• ½ bulb fennel, finely chopped, herby tops reserved
• 1 teaspoon fennel seeds
• 1 pinch crumbled dried chilli
• 1 pinch saffron strands
• extra virgin olive oil
• juice of 1 lemon