First prepare octopus and schrimps on olive oil and garlic. Aprox 15 minutes. 
For risotto prepare butter 100g, parmesan 150g, round grain rice about 0,5 kg, shallot onion, azafran 0,3g and white wine 1,5 dcl... and hot chicken broth without salt 1,2l...it is possible use water as well. But with broth it is much better...
Use 100g butter
When it is boiling, add shallot - 2pcs sliced
When the shallot is brighten, add rice - 2 small handfuls per person. In my case 8...
And also add azafran...
Warm it up and than add about 1,5 dcl wine...
When the wine is boiled out add 2 ladles of chicken broth and stir...When is broth boiled out add another 2 ladles... Repeat it about 20 minutes and stir the risotto gently... 
After 5 minutes:
In the end add parmesan and stir it to risotto.Add also salt.. It should be nice creme consistency...The rice should be aldente... But it depends on your taste. The colour will be beautiful yellow...
In the end let the risotto rest fee minutes and serve 😀... Sometimes I cook only risotto without any schrimps or octopus...
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Enjoy!
Bon apetit...