Heat a skillet over medium heat. Add the olive oil and ½ tbsp of butter. Cook the garlic until it is slightly golden.

Add the shrimps and the clam meat and let it cook for a couple minutes. Add a pinch of salt.

Pour the wine and let it boil until the alcohol evaporates (about 3 minutes)

Pour the fish broth and add the arborio rice and stir. Put the heat on low and let it simmer for 5 minutes.

Add 1 cup of water and let it simmer for 5 minutes more, then add the last cup of water.

Before the risotto gets the right consistency, add a ½ tbsp of butter, a pinch of white pepper and the parsley. Stir and take the pan out of the stove.