Slice the garlic, cut of the stems of the parsley and mince the rest of the parsley

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

Mix the water with the rest of the stock

Mince garlic and shallot

Fry the garlic and shallot in a pan with olive oil. After a few minutes add the rice and toast.

Add the wine, bring to a boil and let reduce

When reduced slowly add the stock

When almost done add in the prawn and clams and season with salt and pepper

Stir in the grated parmesan

Serve and garnish with parsley