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We sauté the shrimp heads in a saucepan with olive oil. We add the rest ingredients and continue to simmer over medium heat until they become soft and have a soft brown color. If we want, we can also flambé with the Pernod and quench with the wine. We add the cream and simmer for 20 minutes.
We chop the onion and fry it in a saucepan over medium heat until it becomes soft. We also chop and add the fresh onion. We add the rice and lightly fry it until it becomes subtly transparent. If we want, we can also add the wine and keep stirring until it evaporates.
We gradually add the broth and keep stirring until the rice is cooked. We add the butter, remove the pan from heat and add the parmesan. We stir and add the spices. We place a small quantity of olive oil in a pan and sauté the shrimps. We remove them and add the mussels and the clams that we have previously cleaned. We add the chopped garlic and thyme. If we want we can also flambe with the Pernod and quench with the wine.
We place the lid on the pot and cook until the mussels and the clams open. Then we add the shrimps.
We serve by placing two tablespoons of shrimp cream in the dish, add the risotto and garnish with the seafood.