Risotto with clams (2) (Risotto con Le Vongole (2))
Instructions
Open the clams with olive oil and little water.
Remove clams and filter the liquid.
Melt half the butter with a little oil, add garlic and parsley, a pinch of salt and, immediately afterwards, clams and wine.
Evaporate, then add the tomato paste diluted in cooking liquid, boil for 5 minutes, then add 75 cl of boiling water.
Add the rice and Cook, then add butter and pepper.
Ingredients and dosing for 4 persons
- 400 g of rice
- 1500 g of clams
- 80 g of butter
- 3 tablespoons of tomato sauce
- 2 cloves of garlic
- Parsley
- 1/2 cup of dry wine
- Olive oil
- Peppercorns
- 1 pinch of salt