Thinking of the clam risotto, I am so happy because I know I can get beautiful, fresh, local clams, easily. They are actually farmed in the bay by a friend of ours and don’t need very much scrubbing at all. Watching them open in the pan, one by one, is such a treat.
It was quick work to remove then from the shells, chop and reserve.
Onion, garlic and parsley go into the rice as a flavor base.
The liquid is water and the juice from cooking the clams.
I used the delicious olive oil, from Lake Garda, which I brought home from Italy, to finish the risotto. It wasn’t as runny as I had hoped but the flavor was perfetto!