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Ingredients
- 400 gm Fresh clams, (14oz)
- 100 ml Muscat white wine, (3 1/2fl ounce)
- 85 gm Butter, (3oz)
- 6 x Shallots, peeled and minced
- 2 x Cloves garlic
- 250 gm Arborio rice, (9oz)
- 600 ml Freshly grated Parmesan cheese
- 2 Tbsp. Mascarpone
- 2 Tbsp. Minced flat leaf parsley Water Salt and pepper
Directions
- To cook the clams, saute/fry two of the minced shallots in a little butter and add in the clams and the wine. Place the lid on the heat quickly for about 2 min till they begin to open, drain and keep the liquid.
- Remove the flesh from 3/4 of the clams and leave to one side, keeping the remainder for garnishing later.
- To cook the risotto reduce 1/2 the wine and stock in a pan and while reducing saute/fry the remaining shallots and garlic with the butter. Add in the rice and gently cook for about a minute then add in the rest of the wine and the stock. Simmer gently and while cooking add in the remainingreducing the stock and the wine till all the liquid is absorbed. Add in half the Parmesan, a knob of butter, mascarpone cheese, seasoning and the clam meat.
- Hot up the clams in the shell in a litte butter and serve around the plate with the risotto in the centre. Garnish with the remaining grated parmesan and minced flat leaf parsley.
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