- 300 g of rice
- 2 cans of clams in shell
- 1 jar of fish broth
- 3 onions
- White wine
- Olive oil
- Black pepper
Put a half onion well chopped in a pot. When it is well sautéed we add half a glass of white wine and flambé for the alcohol to disappear. Then we incorporate the fish broth and leave it over low heat. This broth must be incorporated into the rice always hot.
In another pot we will cook the risotto. Chop the rest of the onion and sauté it with a little oil, when transparent, add the rice and cook it a little. Next we add four saucepans of the broth, strained and hot. Add a little salt.
Stir it to remove the starch of the rice and add the broth little by little as the rice absorbs it.
We will cook the rice over medium heat in about 17 minutes. After 8 minutes, we will add the clams, previously drained.
When the rice is cooked we mix it with a nut of butter.
When serving, we will accompany it with a drizzle of olive oil, a little parsley, salt and pepper.