Clam risotto

This is the ideal way to start a meal with friends as all the elements can be prepared ahead and then cooked just before serving. This risotto is packed full of flavour, the lardo acts as a lovely salty seasoning, and the chives and olive oil give the dish a punchy finish. If you’re struggling to find clams, then mussels could be used instead, and a good quality fatty cured ham could be used instead of lardo.

SERVES 4

PREP 10 mins COOK 30 mins

500g clams

175ml white wine 2 banana shallots, finely diced

1 garlic clove, crushed 170g arborio rice 500ml vegetable or fish stock (see tip, below) 3 tbsp olive oil

MORE EFFORT

1 Start by rinsing the clams under cold running water for 5 mins, then drain. Set up a colander over a large bowl and set aside. Put a lidded saucepan, large enough to fit triple the amount of clams you have, on a high heat until the base just begins to smoke. Being very careful to keep your hands away from the steam, quickly tip the wine and clams into the pan and put the lid on top. The clams will open up, and as soon as you can see that all of them have (a gentle shake of the pan will help to distribute the heat) remove the pan from the heat and pour the clams into colander, reserving all the cooking juices for later. Leave the clams to steam a little and cool. 2 Once cool enough to handle, remove the flesh from the clam shells using your hands. Discard the shells and put all the clam meat in a bowl – you could keep 12 clams still in their shells for presentation, if you like.

3 Put a large saucepan on a medium heat and pour in the oil. Quickly add the shallot and garlic and sweat for 8-10 mins until soft and slightly translucent, but don’t let it brown. Put another pan on a medium heat and pour in the stock. Add the rice to the shallot and garlic, and continue to fry on a medium heat for around 1-2 mins.

4 Pour the reserved clam cooking liquid into the rice and turn up the heat. Constantly stir the rice until almost all the liquid in the pan has evaporated. Add the hot stock, a ladleful at a time, and keep stirring. Once all the stock is used and the rice is cooked, turn off the heat. 5 Tip in the clam meat, butter and chives and beat together. Season to taste. If you have kept some clams in their shells, grill them to warm through slightly. Divide the risotto between four bowls, place three warmed clams on top of each and lay the lardo over the clams. Generously drizzle over some olive oil and serve.

GOOD TO KNOW iron

PER SERVING 398 kcals • fat 18g • saturates 6g • carbs 39g • sugars 3g • fibre 2g • protein 12g • salt 1.5g