Risotto with Clams (2)
Instructions
To open a high flame the clams well washed.
In the chopped garlic and parsley, browned with oil and butter, add the shelled clams, combine tomatoes and shakes then rice.
Moisten with the water emitted from molluscs when opening and filtered, then lead to cooking with about 125 cl hot broth.
Finally, pepper in abundance.
Ingredients and dosing for 4 persons
- 850 g of clams
- 1 chopped garlic and parsley
- Olive oil
- Butter
- 300 g of tomatoes smoothies
- 300 g of rice
- 125 cl of broth
- Abundant of pepper