Risotto with clams

Risotto with clams

ingredients:

3 cups uncooked Arborio rice
4 cups of boiling water
2 pounds of clams

Other Ingredients:

1 pound of tomatoes peeled seeded
300 grs. grated onion
2 spoons (soup) of butter
3 tablespoons (soup) of corn oil
1 teaspoon (tsp) grated ginger or to taste
1 teaspoon (tsp) salt or to taste
1 cup (tea) of chopped parsley
1 pinch of nutmeg (optional)
1 pinch of black pepper or spicy paprika


How to Prepare:

Rinse the clams under running water several times, eliminate open unfit for consumption.

Let the clams soak in water and salt, in the proportion of 2 tablespoons of salt for each quart of cold water in the refrigerator for 2 hours to remove all the sand and also sterilize.

After becoming the wash several times with tap water
Place the clams in a large pot covered with water and strong fire until the shells open up.
Once the shells have opened, remove one by one the clams from their shells, those that do not open can not be utilized, discard.
Strain and reserve the water of clams.

Bring a pan to heat with oil the onion and tomatoes, put 10 minutes, add the raw rice washed and molluscs, the ginger, nutmeg, pepper, mix well, add hot water and water from the clams, in total of six cups.
Once cooked, stir in the chopped parsley butter
Do not put grated cheese on seafood

Note:

With the same recipe can make seafood risotto, but with the difference that "can not use the cooking water from seafood"