Risotto with Clams (Risotto con Le Vongole)
Instructions
Wash the clams and then place them in a saucepan with water to make them open.
Peel and keep aside some whole.
FRY in oil and butter clams and chopped parsley; then add the rice and the water in the cooking of clams.
Add salt and pepper and finish cooking.
Ingredients and dosing for 6 persons
- 600 g of rice
- 2000 g of clams
- 2 tablespoons of olive oil
- 3 tablespoons of butter
- Chopped parsley