Risotto with seafood

Preparation:

Preparation: Brush the seafood well, then let them open, all together, in 2 tablespoons of oil flavored with a whole, slightly crushed garlic clove. As soon as they are opened, shell them all (except some that will be used for garnish) and keep them aside; also keep the filtered cooking liquid. For the risotto, fry the chopped shallot and a whole clove of garlic in 2 tablespoons of oil; then add the rice, let it simmer over high heat, salt it, blend it with the white wine and, as soon as this has evaporated, continue cooking, adding the vegetable broth and a few ladles of the seafood liquid (a couple of ladles will suffice , because it is quite salty). When almost cooked, add the shelled seafood to the rice and complete with 1 tablespoon of raw oil, ground pepper and chopped oregano and basil. Arrange the rice on serving plates, garnish each plate with some seafood in their shells, a sprig of basil and serve immediately.