You Must:

In a saucepan, combine the clam with water and bring it a simmer.

In a large saucepan, heat the olive oil add the onion, season with salt and pepper, cook over moderate heat, stirring until softened about couple of minutes.

Add the Arborio rice and cook for a minute. Crumble the saffron into the wine and add it to the rice. Keep stirring until the wine is absorbed. Add 1 cup of the warm clam stock and cook over moderate heat, until it's nearly absorbed.

Continue adding the stock ½ cup at a time and continue stirring.

The risotto is done when this is suspended in a thick creamy sauce for 20 minutes. Season with salt and pepper then.

Melt the butter in a large pan. Add remaining chopped onions about a minute, then add prawns, squid and red snapper cubes and cook until just cooked through. Scrape the seafood into the risotto and stir in the finely chopped chives and serve hot.