For the mussel and clam sauce

• 50 g shelled mussels and 50 g shelled clams
• 30 g cream
• 20 g chopped onion
• 1 anchovy
• 1 clove garlic chopped
• 2 extravirgin olive oil
• chopped parsley
• saffron

For the courgette sprout sauce

• 100 g tenerumi (sprouts of long Sicilian courgettes)
• 200 g courgettes
• 1 small onion
• 30 g chopped almonds
• 20 g pistachios
• 20 g pine nuts
• 2 tbsp. extravirgin olive oil
• ground hot pepper
• salt

For the risotto

• 280 g Riserva 1856 Carnaroli Rice
• 100 grated fresh caciocavallo cheese
• 30 g onion chopped
• 3 tbsp. extravirgin olive oil