Finely chop the onion and sauté it in the hot olive oil until translucent.

Add the rice to the skillet and stir until it becomes translucent as well.

Pour in the white wine and bring the mixture to a boil while stirring.

Add the saffron threads and let the liquid absorb into the rice over low heat.

Heat the fish broth and add 100ml of it to the rice.

Continuously add more broth as needed when the risotto starts to dry out, ensuring the rice remains moist.

Let the risotto cook for approximately 25 minutes until the rice is al dente (still slightly moist).

Stir in the shrimp and mussels, and heat the mixture thoroughly.

Divide the risotto onto warm plates and sprinkle with grated Parmesan cheese and chopped parsley.

Serve with a side of green salad.