Make a broth with some of the seafood: place them in a large saucepan with cold water, olive oil, parsley, garlic, one cherry tomato, and a pinch of salt. Cover and bring to a boil. Once boiling, cook for 5 minutes, then turn off the heat. This will be the base for your risotto.

In a large skillet, heat garlic and olive oil until the garlic is golden. Add the mixed seafood (if using shellfish, make sure to remove the vein).

Stir, cover, and cook for 5 minutes. Add the white wine and let it evaporate. Add the cherry tomatoes and some parsley. Stir in the rice, then add two ladles of the seafood broth. Cover and cook, making sure it doesn’t dry out—add more hot broth as needed.

Continue cooking until the rice and seafood are fully cooked and flavorful. Finish with more parsley and serve hot. (I always save some broth to add to my own plate.)