Sauté the vegetables and cook the rice
Sauté onion and red and green pepper in olive oil until tender. Add the rice and sauté for a few minutes for the flavors to meld before incorporate the broth a little at a time.
Add the seafood
When the rice is creamy and almost done, Add shrimp, mussels, and chopped octopus. Cook gently so the seafood stays juicy and the rice keep its creamy texture.
Butter and plate
Remove from the heat, add butter and cheese to thicken the risotto and give it creaminess.
