To prepare the risotto with seafood, start by cleaning all the mollusks, crustaceans and other fishes you have chosen for the mix. If you have bought already cleaned seafood mix, you are ready to start!

Start by cooking the mussels, put a large pot on the stove and turn on the maximum power and pour the mussels. Cover with the lid and open them by shaking the pot occasionally. It will take 2-3 minutes to open them. Filter the liquid by pouring it into a colander placed in a container. Wait a few moments before starting to shell them, so you won't get burned. Set aside 2-3 whole mussels for each dish, they will serve you for the final decoration.

Switch to cooking the clams. Put the pan back on the stove, turn on the heat and pour them inside. Cover with the lid and let them open by shaking the pot from time to time. The bivalves will hatch in 1-2 minutes, as soon as they are opened, filter the liquid by pouring it into the same container used to collect that of the mussels. Leave to cool for a few moments before shelling these too, still keeping 2-3 whole pieces per plate.

Chop the garlic clove and the white onion and put them in a pan with oil. Sautè and then add the half glass of white wine and wait until it drains. Pour the rice into the same pan and let it toast for about 1 minute at maximum power, stirring constantly, to avoid that the beans burn. 

Gradually add the vegetable broth and the liquid obtained from the mussels and clams. Then add all the other molluscs, cook for 13-15 minutes, taste to adjust salt and pepper.

Turn off the heat and stir adding the butter and the parmesan cheese. When all the butter and the cheese have been incorporated into the risotto, cook for another minute.

Your seafood risotto is ready, garnish the dishes with the mussels and clams kept aside, if you want you can add also parsley.