To make the risotto: Heat the olive oil in a pan over medium high heat. Add the onion and saute until translucent, about 3-4 minutes.
Pour the Arborio/Risotto rice into the pan and stir so that it absorbs the oil. Add the red pepper and stir to combine.
Pour the wine over the rice mixture and cook, stirring constantly, until the wine has evaporated. Sprinkle the garlic powder, salt and pepper over the mixture.
Add broth in 1/2 inch increments, waiting each time for the liquid to absorb before adding more. This is crucial to the correct texture. You may need to add 1/2 to 1 cup of extra broth, depending on your rice. The finished texture should be cooked but still slightly firm in the middle.
Remove from heat and set aside to cool.
In a small skillet, melt the butter and add the crab meat and minced clams. Saute until heated to let flavors intensify.
Once risotto cools, add the clams and crab mixture, the eggs, the parmesan cheese and 1/2 cup breadcrumbs and stir to combine.
Heat oil of choice to 350 degrees in a fryer or large pan, making sure it is at least a few inches deep to allow room to cook.
Form the mixture into 1 to 1.5 inch balls or patties (my preference for even cooking). If using mozzarella cheese, wrap each cube in the risotto mixture to make the balls/patties. Fry for 3-4 minutes in the oil until evenly browned. Remove and cool.
Top with fresh chopped parsley (if desired) and serve.
Recipe by Wellness Mama® at https://wellnessmama.com/130908/sicilian-crab-cake-arancini/