Seafood mixture: Heat oil, sauté garlic, add leek, fennel and carrots. Add soup and wine, bring to a boil. Cover and simmer over medium heat for about ten minutes. Pour the stock back into the pan through a sieve.
Add saffron and frutti di mare, cover and simmer at low heat for about five minutes. Remove Frutti di Mare, drain, set aside with lid closed. Set aside broth for risotto.
Risotto: Heat oil, sauté onion, fennel, leek and carrots. Add long-grain rice, sauté until translucent.
Add wine, cook completely. Gradually add soup and gravy, stirring frequently so that the long-grain rice is always just covered with liquid. Simmer until long grain rice is creamy and al dente (about twenty min), season.
Remove skillet from heat, mix in butter. Mix in parsley and frutti di mare set aside just underneath, just until hot.
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