Risotto with Clams

Instructions

  1. Clean the clams under running water.
  2. Pour the clams in a large pan, add extra vergin olive oil, garlic and parsley to open the clams over high heat.
  3. Add  pepper and 1/2 glass of white wine.
  4. Remove the clams from shells and put them in a bowl.
  5. Filter the liquid formed during cooking. Let it rest for 10 minutes.
  6. Add, in the filtered liquid, carnaroli rice and let it flavor.
  7. Add, little by little, the hot fish broth (or vegetable broth).
  8. When the rice is almost cooked add the clams.
  9. When the risotto is ready remove from heat and season with butter and parsley.
  10. Serve.

Ingredients

  • 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