Wash and chop the parsley, peel the onion and cut it in small dices.
Clean the squid and keep in the fridge, peel the shrimp, wash the mussels and the clams.
In a pan with a cover cook the shell fish with the olive oil and two table spoon of white wine, when the shell is open stop to cook and store in a fridge.
Start the risotto in a large pan with the butter and the onion dices, cook 2mn without giving colour. Add the rice and cook slowly 2 more minutes. Then add the white wine and reduce until it evaporates. Then add a cup of stock with saffron, salt and cook until it evaporated, renew the operation until the rice become cooked but a little bit hard, it is called "al dente".
Add the mussels and the clams without the shell, you can keep some with the shell for the decoration,
Pan-fry the shrimps with the squid,
Taste and adjust with salt and pepper,
To get an unctuous risotto, add some peace of butter just before to serve it.
Plate the rice in a large hot plate, top with the shrimps, the calamari and the shellfish. Then top with the chopped parsley.