Risotto with Sea Fruit

Clean the clams and mussels under cold running water, scrubbing the shells and removing any beards from the mussels. Discard any shells that are already open or damaged.

Heat the olive oil in a large, heavy-bottomed pan over medium heat. Add the chopped onions and sauté until softened and translucent, about 3-4 minutes.

Add the rice to the pan and stir constantly for 1-2 minutes, coating each grain with the oil until it becomes slightly translucent at the edges.

Pour in the water gradually, stirring frequently to release the rice's starch and create a creamy consistency. Add water in portions rather than all at once, allowing each addition to be mostly absorbed before adding more.

After about 15-18 minutes of cooking, when the rice is nearly tender, nestle the clams and mussels into the risotto, stirring gently to distribute them evenly.

Continue cooking and stirring until the rice is al dente, the shellfish have opened (about 8-10 minutes), and the risotto has a creamy, flowing consistency. Discard any shellfish that remain closed.

Season with salt and pepper to taste, stirring well to incorporate. Remove from heat and let rest for 1 minute.

Divide the risotto among four serving bowls and garnish generously with fresh parsley and mint. Serve immediately while hot.