Risotto with Cockles and Guinea Fowl

Rinse the zucchini and carrot, wipe the zucchini dry and peel carrot. Peel the onion. Finely dice everything. Heat 1 tablespoon butter in a saucepan, saute half of the vegetables in it, add the rice and saute until vegetables are soft. Pour in the chicken broth, bring to a boil and cook 15 minutes over low heat or until the rice is tender. Season the cooked risotto with butter and Parmesan cheese to taste. Meanwhile, rinse and scrub the cockles. Discard any open shells. Peel the garlic and chop. Saute the other half of the diced vegetables in another pot in butter. Add the cockles and season with salt, pepper and garlic. Cover and cook for about 5 minutes over low heat. Add the parsley and saffron and cook briefly, covered. Discard any unopened shells.