This variation focuses on bivalves, where mussels and clams are the stars. These shellfish add a burst of briny flavor to the dish and are often cooked just until they open, releasing their juices into the risotto. The result is a delicately flavored risotto that captures the essence of the sea in every bite. Mussels and clams are frequently accompanied by herbs like parsley and a touch of lemon zest to add freshness and lighten the dish.Ingredients and Essential TechniquesTo make seafood risotto