Risotto with Wedge Clams

Ingredients

• g wedge clams (telline) in the shell
• g rice
• olive oil
• garlic
• onion
• parsley
• carrot
• celery
• dried mushrooms
• pepper
• tomato sauce or paste
• butter
• parmesan

Instructions

1. Purge the clams in salted or seawater with an upturned plate beneath, at least two hours; drain.
2. Open them over the heat in water proportionate to the rice; shell them and keep the liquid, discarding the sandy sediment.
3. Make a fine soffritto of oil, garlic, a little onion, parsley, carrot and celery; when browned, add the shelled clams, softened dried mushroom, pepper and a little reserved water.
4. Add the rice and cook to a firm doneness with the rest of the water; adjust seasoning with tomato, and optionally butter and parmesan.