Directions

1. Slice the garlic, cut of the stems of the parsley and mince the rest of the parsley
2. To a pan with oil add the parsley stems and garlic. Fry until the garlic is golden brown, add the clams, prawns  and ¼ of the white wine and a splash of the fish stock . Cover the pan an heat until the clams open. Set aside and strain the water through a sieve
3. Mix the water with the rest of the stock
4. Mince garlic and shallot
5. Fry the garlic and shallot in a pan with olive oil. After a few minutes add the rice and toast.
6. Add the wine, bring to a boil and let reduce
7. When reduced slowly add the stock
8. When almost done add in the prawn and clams and season with salt and pepper
9. Stir in the grated parmesan
10. Serve and garnish with parsley