Risotto with clams
Risotto with clams
Risotto with clams
5
1
Stefano Moraschini
To open a high flame the clams well washed, remove the shells and add in chopped garlic and parsley in butter and oil.
Combine tomatoes and shakes the rice, sprinkle with water emitted from molluscs when opening, pour the hot broth and bring to boiling.
Adjust with salt and pepper and serve.
Calories calculation
Calories amount per person:
956
Ingredients and dosing for 4 persons
License
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