Clean the clams and soak them in salted water to remove sand.
In a large pan, heat the oil with some parsley and lemon juice; add the clams and cook covered until they open.
Strain the cooking liquid from the clams and keep it; shell most of the clams, leaving a few in their shells for decoration.
Bring the fish broth to a gentle boil and keep it warm.
Toast the rice in a pot with a drizzle of oil for a couple of minutes, then start adding the hot broth ladle by ladle, stirring often.
Continue cooking the risotto by adding the broth until al dente (about 15-18 minutes), measuring the clam cooking liquid towards the end to adjust the taste and marine flavor.
Remove from heat and stir in butter and robiola to achieve a creamy, flowing consistency.
Add the shelled clams, mix gently and plate, decorating with some clams in their shells and a sprinkle of parsley.
Frying Pan
Risotto Pot
Strainer or Chinoise
Wine
Italy
| Energy (kcal) | 75.6 |
| Carbohydrates (g) | 4.21 |
| of which Sugars (g) | 1.24 |
| Fat (g) | 4.39 |
| of which Saturates (g) | 1.41 |
| Protein (g) | 5.01 |
| Fiber (g) | 0.06 |
| Sale (g) | 0.19 |
