Prepare a cup and a half of soaked rice 30 minutes before making it.

Pour 5 cups of water into a pot and boil it.. When it boils, add 25 clams and boil it until it opens its mouth to make clam broth.

Strain the foreign substances through a sieve, put the clam separately, and put the clam separately in the risotto.

Cut the squid into bite-sized pieces to make it easy to eat, remove the head, skin, tail, and intestines of the shrimp, and chop the onions and cheongyang peppers.

Season the cut squid and shrimp with refined rice wine, salt, and pepper.

Put olive oil in a heated pot and add chopped onions and minced garlic and stir-fry for about a minute to create a flavor.

Stir-fry seasoned squid and shrimp, and stir-fry soaked rice so that the outside becomes transparent.

Pour half of the clam broth and put it on high heat, and when it boils, reduce it to medium heat and boil for about 5 minutes.

Five minutes later, the rice hasn't spread yet. Pour all the rest of the clam broth and put it on high heat, and when it boils, reduce the heat to low and boil it for 8 to 10 minutes until the rice spreads.

When the rice spreads, add tomato paste, hot sauce, oregano, and then add sliced clams, and chopped Cheongyang peppers to boil slightly and turn off the heat.

Put an appropriate amount of seafood risotto in a heat-resistant container, place a cup of mozzarella cheese on top, and bake it in a preheated 200 oven for about 10-15 minutes.