Seafood risotto

Directions

• First I will
  prepare the black clams by heating some olive oil in a
  saucepan
• add the garlic for 30 seconds then add the
  clams pour in the wine about 0.100
• put a lid on leave for 5 minutes then check if all the clams are
  open if there are open clams don’t try to open them
  open it and immediately throw them away,
• I leave 3 to 4 mussels with their shells for decoration and the rest
  I separate them from their shells and leave them
  aside.
• The next step is to prepare the risotto in a
  deeper pan
• I put a little olive oil, add finely chopped
  shallots
• saute briefly and add the chopped in rings of
  calamari as well as cleaned shrimps and mussels after
  sorting for 1 minute
• add the rice for another 1 minute,
  then add the wine
• wait 2 minutes and start adding the
  broth in parts, and after each addition of the broth,
  with slow stirring, wait until it evaporates
• then add the next part and so on until ready
• It will take between 25 and 30 minutes to make a good risotto
• After the risotto is ready, I add the rest of the ingredients, mix
  briefly, add the grated parmesan and the cube of
  butter, mix for the last time and serve in a deep dish
• put the mussels with the shells that I separated earlier,
  finish with the finely chopped parsley, grated
  parmesan and a drizzle of good olive oil
• Good appetite and be healthy.