Bring the vegetable broth to a boil in a pot.

In a large skillet, heat olive oil and finely chopped garlic. Sauté until fragrant, then add all the seafood. Season with salt, black pepper, chopped parsley, and ground ginger. Sauté for about 10 minutes.

Add the cognac and let it evaporate. Stir in some tomato purée, mix well, and cook for about 10 more minutes.

In another skillet, heat olive oil and finely chopped onion. Sauté until soft, then add the rice. Toast over high heat for a few minutes.

Deglaze with white wine and add a ladle of vegetable broth.

Add the seafood mixture to the rice and continue cooking, gradually adding more vegetable broth as needed.

Once the risotto is cooked, stir in a little cooking water, a drizzle of olive oil, and finely chopped parsley. Mix well to combine.

Plate and serve.