Davide Megna: Hello, my name is Davide Megna. I am the chef and co-owner of Amici Miei Ristorante in Rockville, Maryland. As you can see today we prepare -- we have just finished preparing our seafood risotto. We start from our ingredients. We start with about for two people at about eight ounces of Arborio rice, it's an Italian rice. We have some clean squids, some unshelled mussels and clams, some finely chopped onion, some baby octopus, and some peeled shrimps. We also have salt and pepper, a little bit of tomato sauce, some chopped parsley and we will need a little bit of white wine and also some extra virgin olive oil. We also are going to need today to prepare our risotto, some fish stock that I previously prepared by boiling some fish heads that you can ask it to your fish market. I have boiled some fish bones and fish head with celery, carrots and onions and a couple of bay leaves. So those are all the ingredients we are going to need today to prepare our risotto. The tools we are going to need today for our risotto are a big pot for our stock, for our fish stock, a smaller pot to cook our risotto. We also are going to need a strainer, a spoon to stir our risotto, we are going to need a knife to chop all our ingredients and a plate to plate our risotto at the end. Before I start showing you how to make the risotto, let's talk about few safety tips I can give you. Especially, if you have children around your house, keep the knives out of their reach and try to use the back burners of your stove, that would not allow any spilling going on to your children and that's about it. First, let me tell you a little bit about myself. I come, I was born and raised in Italy where I also attended culinary school in Turin in the Region of Piedmont. I came to United States about 14 years ago where I worked in Cherry Chase, Washington for a restaurant called Arucola and then I left Arucola to open my own place, Amici Miei about four years ago and now let's get started to make seafood risotto.