Mussel and clam risotto with parsley

Ingredients

For 1 serving

• Carnaroli rice70 g
• Mussels250 g
• Clams250 g
• White wine30 ml
• Fish stock400 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Black pepperto taste

Contains: shellfish, fish, celery, sulphites,

Method

1. Clean the mussels under running water, pulling off the beards and scraping the shells; rinse the clams; discard any shellfish that are broken or open. Heat the fish stock and keep it hot; chop the parsley.
2. In a large frying pan heat half the oil with a crushed garlic clove over a medium heat for 1 minute, add the mussels and clams, pour in the white wine and cover; cook over a high heat for 3–4 minutes, shaking the pan, until they open. Discard any that stay closed.
3. Shell most of the shellfish, keeping a few whole to garnish, and strain the cooking liquid through a sieve lined with kitchen paper, to remove any sand.
4. In a saucepan heat the remaining oil over a medium heat, add the rice and toast it for 2 minutes, stirring, until glossy and hot to the touch.
5. Cook the rice for about 17 minutes, adding first the shellfish liquid and then the stock one ladleful at a time as each is absorbed, stirring often. No salt is needed: the shellfish liquid is already salty.
6. In the last 2 minutes add the shelled and whole shellfish; when the rice is al dente turn off the heat, stir vigorously for 30 seconds and finish with parsley and black pepper.