Shellfish risotto

So, let's try to get the right kind of rice – arborio, which perfectly absorbs the taste of other ingredients, giving any dish an excellent creamy consistency.
If the clams are fresh, let's wash them. Then we separate them from the shells, remove the algae and cook for 5-7 minutes. Chop the onion finely, and crush the garlic with a knife. We will get our mussels with a slotted spoon, and we will strain the broth, because we use it when cooking risotto (although fish broth is also possible here).
And now fry the rice. Pour hot broth here (from mussels or fish). Broth (or water), if it boils, can be added in small portions. By the way, let the finished rice be soft, not boiled. Shortly before the rice is ready, add a little paprika. Then we will cover and send to the dish black olives, sliced into circles and clams (boiled or canned). At the very end of cooking, add spices and salt.
And now we will prepare the sauce. To do this, boil the marinade broth and thicken it with flour, which we pre-fry, or breadcrumbs, ground to the smallest state. Season all this cream with chopped green onion and add salt to your taste.

The finished risotto should have a nice creamy consistency. It is advisable to put it on a warm plate, and decorate the top with lobsters, herbs.
Bon appetit!