Wash and trim the celery, roughly chop it, and place it in a pot.

Wash and peel the carrot, cut it in half, and add it to the pot with the celery.

Peel and wash the onion, cut it in half, and add it to the pot with the celery and carrot.

Add cold water and bring to a boil to make a vegetable broth.

Wash and trim the cherry tomatoes, cut them in half, and set aside.

Cut the squid into rings, then into small cubes, and set aside.

In a skillet, heat olive oil and finely chopped garlic. Sauté until fragrant, then add the mussels, clams, and squid. Season with salt and black pepper, and cook for about 10 minutes.

After about 10 minutes, pour in the white wine and let it evaporate.

Meanwhile, in another pan, add the rice and toast it over high heat for a few minutes.

Add a ladle of vegetable broth and stir with a wooden spoon.

Once the broth is absorbed by the rice, add the seafood mixture to the pan with the rice.

Begin cooking the rice, gradually adding vegetable broth as needed.

A few minutes before the risotto is done, turn off the heat, move the pan off the burner, and add the butter, black pepper, and finely chopped parsley. Stir to combine.

Plate the risotto and serve with additional black pepper.