Clams, mussels and, of course, rice: the king of grains meets the scents and the flavors of the sea. To prepare this risotto, first make sure that the clams have been purged, removing any residual sand. After completing the cleaning of the mussels as well, prepare a frying pan with extra virgin olive oil. As soon as it is hot, lay in some garlic for it to flavor. Then add mussels and clams and simmer with white wine.To finish preparing the seafood that will enrich your risotto, cover with a lid so that all the shells will open. Then put them aside, keeping the cooking water. At this point, all that you have to do is focus on the rice: in a frying pan pour a round of oil and when it is hot put in the shallots. Let it brown and then add the rice grains to move on to the roasting stage. Next, simmer with white wine and add some of the cooking water from the mussels and clams. Proceed until the rice is fully cooked. A few moments before the end of cooking, add shelled mussels and clams. Decorate with parsley and a few pomegranate seeds for an original touch of color!