For the vegetable stock
Open the clams and mussels in a saucepan over the heat, and take them out their shells once open, keeping their liquid to one side for the risotto.
Prepare a vegetable stock in 1 ½ quart of water with the carrots, onion and celery and cook for 30 minutes.
Sauté the garlic and chili pepper in the olive oil until golden and then add the shellfish, the squids cut in pieces and the unshelled prawns and sauté for a few minutes. Add the rice, mix and then add the wine and let it reduce. Add the pureed tomatoes with a pinch of salt and slowly add the vegetable stock and the liquid from the shellfish little by little.
Cook for 10 minutes and when the risotto is ready, turn off the heat and let it rest. Stir in the rest of the extra virgin olive oil, season with salt and serve, garnished with fried basil and parsley.