Saffron risotto with razor clams
Preparation: 40 minutes
This is a dish that gives a lot of satisfaction: elegant enough but not too complicated to prepare.
You’ll start by cleaning the razor clams (see Google).
Once this is done you’ll finely chop a shallot, some parsley and put it in a pan to fry (use a suitable one suitable to cook rice), then add the razor clams, a pinch of salt, pepper and a few minutes later a splash of dry white wine. Leave to cook for about 10 minutes over medium heat with lid on then turn the fire off.
At this point you’ll remove the razor clams from the pan and there you put the rice to cook and add the saffron, stirring constantly (this is the way to prepare italian risotto). When the rice dries up you add water until it’s done (generally in 20 minutes) .
Serve in a creative way, I have done so ….