I had quite a few clams left over from the previous recipe, so I had a look around and came up with this recipe. It has very few ingredients, and allows the flavour of the clams to shine through. Click here for the basic risotto method. Serves 6
600 grams risotto rice
2 kilograms clams — scrubbed
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons chopped parsley
- Put the clams into a saucepan and cover with water
- Bring to the boil and simmer until the clams open.
- Remove the clams and reserve the water.
- Remove the meat from the clams, reserving a few for decoration.
- Add the butter and oil to a frying pan and fry the clam meat and parsley for a couple of minutes.
- Add the rice and stir fry until the rice starts to turn transparent
- Add a little of the cooking liquid and wait for it to be absorbed, stirring all the tiime.
- Keep adding the cooking liquid, little by little, until the rice is cooked.
