for 4 person

Clams

500 g	vongole (venus clams)
	salted water, chilled

Risotto

2 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
300 g	fennel with greens, radish thinly sliced, greens set aside
6	anchovy fillets, finely chopped
300 g	risotto rice (e.g. Carnaroli)
½ bunch	flat-leaf parsley, finely chopped
1 dl	sparkling wine (e.g. prosecco)
1	organic lemon, grated zest and the juice
8 dl	water, boiling
2 dl	sparkling wine (e.g. prosecco)
	salt and pepper to taste

To complete

1 tbsp	olive oil
2	garlic cloves, sliced
½ dl	sparkling wine (e.g. prosecco)
½ bunch	flat-leaf parsley, finely chopped

How it's done

Clams

Scrub the clams thoroughly under cold running water. Place the clams in a bowl of cold salted water, cover and chill for approx. 1 hr. Drain the water, rinse the clams under cold running water.

Risotto

Heat the oil in a pan. Sauté the onion, garlic, fennel and anchovies. Add the rice and parsley, sauté while stirring until the rice is translucent.

Pour in the sparkling wine, lemon zest and lemon juice, reduce almost completely. Gradually pour in the water and sparkling wine, stirring frequently. Ensure that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente, season.

To complete

Heat the oil in a wide pan. Briefly sauté the garlic. Add the clams, cover and cook over a high heat for approx. 4 mins., swirling the pan occasionally until the clams open. Pour in the sparkling wine, reduce for approx. 2 mins. Add the clams and resulting liquid to the risotto. Plate up the risotto, top with the reserved fennel greens and parsley.

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