Prepare a vegetable broth. In a pan, sauté 2 heads of garlic in olive oil, then add the rice.

Start cooking the rice, gradually adding the broth.

In another pan, heat olive oil with 1 head of garlic, add the mussels and clams, sprinkle with parsley and black pepper, and deglaze with white wine.

Use the liquid released by the shellfish and add it to the risotto.

Add the Datterini tomato purée to the shellfish and cook for 5 minutes, then add everything to the risotto.

Finish cooking the risotto, stirring in a pat of butter at the end. Ready to serve!