CREAMY RICE with mushrooms and SPINACH 2

02454 RISOTTO with CLAMS and parsley SERVES 4 PERSONS 200 g of Arborio rice of Pavese, 60 g of shelled clams, 60 g butter, 60 g of grated Parmesan, chopped parsley 30 g 20 g shallots, chopped fine, 20 g of mascarpone cheese, 1/2 dl of dry white wine, 1 l of broth of clams.

Saute chopped shallots in half the butter, add the rice making it slightly sweat, then faded with the wine.

Add the broth a little at a time, stirring continuously.

Almost finished cooking add the shelled cockles, previously cooked, mix with the remaining butter, the grated Parmesan cheese and mascarpone, add salt, pepper and chopped parsley.

Decorated with some open clam (with shell) and served hot immediately.