Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes + 2 hours to drain INGREDIENTS 1kg. 250g of clams. 1 shallot, garlic rice semi-10gr. 1 liter of fresh parsley. 100ml vegetable stock. dry white wine 20gr. of extra virgin olive oil salt pepper bay PROCEEDINGS -------------------------- rinse in cold water clams, then put them in a bowl to drain with running water for at least 2 hours, occasionally adding a handful of salt.
After this time, drain them and put them in a pot with two cloves of garlic deprived of the shirt, two bay leaves and half 'of the wine. Cover, put on the stove over high heat and wait until the shells are opened letting out their water, 5 minutes will be sufficient. Peel the shallots, eliminating the external leaves and chop fine.
Shelled seafood, except 4 to decorate and leave them in a bowl covered with their juice to keep them soft. Heat the vegetable broth. Begin to prepare the risotto: Heat the oil in a saucepan with the shallots and let it dry for a few minutes over low heat, then add the rice and toast, stirring for a few minutes left to make it crisp white wine was blended and Wait until the alcohol evaporates, then start adding the stock already 'hot ladles, as it is absorbed.
Using a small blender puree the parsley with a few tablespoons of cooking water for truffles, resulting in a fragrant green sauce, add a pinch of salt and freshly ground pepper. When the rice is' cooked, add the shelled seafood, stir in the parsley sauce, let stand covered for two minutes and serve.
COUNCIL The clams are delicious, but so may contain 'as much sand from ruining everything. To this must be kept in water for at least 2 hours and the juice is filtered through a sieve lined with cheesecloth or paper towels. 
After this time, drain them and put them in a pot with two cloves of garlic deprived of the shirt, two bay leaves and half 'of the wine. Cover, put on the stove over high heat and wait until the shells are opened letting out their water, 5 minutes will be sufficient. Peel the shallots, eliminating the external leaves and chop fine.
Shelled seafood, except 4 to decorate and leave them in a bowl covered with their juice to keep them soft. Heat the vegetable broth. Begin to prepare the risotto: Heat the oil in a saucepan with the shallots and let it dry for a few minutes over low heat, then add the rice and toast, stirring for a few minutes left to make it crisp white wine was blended and Wait until the alcohol evaporates, then start adding the stock already 'hot ladles, as it is absorbed.
Using a small blender puree the parsley with a few tablespoons of cooking water for truffles, resulting in a fragrant green sauce, add a pinch of salt and freshly ground pepper. When the rice is' cooked, add the shelled seafood, stir in the parsley sauce, let stand covered for two minutes and serve.
COUNCIL The clams are delicious, but so may contain 'as much sand from ruining everything. To this must be kept in water for at least 2 hours and the juice is filtered through a sieve lined with cheesecloth or paper towels.
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