Risotto from the sea and from the garden

Preparation:

Preparation: Wash the clams well and let them drain in salted water for 5-6 hours. Open the clams over high heat in a saucepan and then free them from the shells; keep a glass of the water emitted by the molluscs and filter it. Heat the oil with the crushed garlic, add the rice and toast it for a few minutes. Wet with the wine and let it evaporate. Start adding the hot stock little by little, alternating with the water from the clams. Halfway through cooking, add the shelled prawns and molluscs. Also add the courgettes cut into julienne strips and the chopped courgette flowers. Bring to cooking. With the heat off, add the butter, mix and serve sprinkled with a little fresh chopped parsley.