Risotto with fruits of the sea and of the earth.

Julienne the leek, onion, green bell pepper and zucchini. And chop the garlic

Put a spoonful of oil in a frying pan and when it is hot, fry the garlic cloves.

When they are a little browned, add the clams. Sauté until they open. Then remove and set aside.

In the same pan, sauté the shrimp. When they are done, remove and set aside.

If the oil has been used up, add the other tablespoon of oil and sauté all the vegetables until they are a little transparent. Season with salt and pepper.

Then add the rice and sauté for a few minutes with the vegetables.

Add a little hot fish stock to the rice with the vegetables and stir continuously. Until the broth is consumed, do not add more. This way until the rice is done.

Turn off the heat, add the cheese powder, the clams and the peeled shrimps. Stir until the cheese melts and serve.