Easy – For 4 People
RISOTTO WITH CLAMS
- 300gr vialone nano or carnaroli rice
- 1kg clams
- 1 clove of garlic
- butter
- 1/2 glass of white wine
- fish broth
- 2 tablespoons of extra virgin olive oil
- pepper
- a sprig of chopped parsley
PREPARATION
- Clean the clams under running water.
- Pour the clams in a large pan, add extra vergin olive oil, garlic and parsley to open the clams over high heat.
- Add pepper and 1/2 glass of white wine.
- Remove the clams from shells and put them in a bowl.
- Filter the liquid formed during cooking. Let it rest for 10 minutes.
- Add, in the filtered liquid, carnaroli rice and let it flavor.
- Add, little by little, the hot fish broth (or vegetable broth).
- When the rice is almost cooked add the clams.
- When the risotto is ready remove from heat and season with butter and parsley.
- Serve.