Risotto with the gifts of the sea

Heat the pan with the vegetable oil, mix the oysters and shellfish, place in the pan and keep on a high heat until they open. Allow to cool and clean from the sinks. Cut celery, carrots and onions, fry in 50g butter or margarine with cognac until pinkish, add wine. When the wine is half absorbed, add peeled boiled cancer necks, shellfish oysters, salt, pepper and some water. Simmer over a low heat for 15 minutes. Fry the chopped onions until pink in the remaining oil, put the rice and simmer, adding the stock and stirring as needed. Put the finished rice on a dish and pour over the seafood sauce.