Seafood Risotto

FOR THE BROTH: Combine all of the ingredients and 5 1/2 cups water in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 15 minutes. Strain the broth through a fine-mesh strainer into another saucepan, pushing on the solids to extract as much liquid as possible. Discard the solids and return the saucepan to the lowest possible heat to keep the broth warm.

FOR THE RISOTTO: Melt 4 tablespoons butter in a 4-quart saucepan over medium heat. Once the foaming subsides, add the onion and 1/2 teaspoon salt and cook, stirring ­occasionally, until the onion is very soft and translucent, about 9 minutes. Add the rice and crumble the saffron threads with your fingers into the pot. Cook, stirring frequently, until the kernel edges are transparent, about 4 minutes. Add the wine and cook, stirring ­frequently, until the wine is completely absorbed by the rice, about 2 minutes. Add 3 cups warm broth and, stirring infrequently (about every 3 minutes), simmer until the liquid is absorbed and the bottom of the pan is dry, about 10 to 12 minutes.

Add more liquid, 1/2 cup at a time, as needed to keep the pan bottom from drying out (every 3 to 4 minutes); cook, stirring frequently, until the grains of rice are cooked through but still somewhat firm in the center, about 10 to 12 minutes. Vigorously stir in the remaining 1 tablespoon butter until melted, then gently fold in the shrimp, scallops, squid, and basil. Cover the pot and remove it from the heat. Let stand until the seafood is cooked through, 5 to 6 minutes. Season with salt and pepper to taste and serve immediately in warmed shallow bowls.