Recipe for Clam and Saffron Risotto

Place the shellfish in cold salted water for 1 hour. Rinse the clams and shells several times in water to remove any sand. Slice the shallots, garlic, and the green part of the leek (keep a piece for garnish!). Heat a drizzle of olive oil and butter in a pot. Sauté the sliced shallots, garlic, and green leek.

Add the shellfish, white wine, water, and shellfish stock. Mix well with a wooden spoon. Cook the shellfish covered over high heat for 6 to 7 minutes, stirring occasionally. Remove from the heat and take out the shellfish. Shell half of the clams. Set aside. Strain the broth. Set aside.

Infuse the saffron in a spoonful of hot water. Set aside. In a large pot, pour in a drizzle of olive oil. Add the sliced onion and finely chopped leek. Sauté for 2 minutes. Add the rice and ensure it is well coated in oil. Pour in a ladle of broth and let it simmer, stirring gently for 15 minutes, gradually adding the remaining broth as needed.

Add the saffron, the clams, and the shelled clams. Let it simmer for another 3 minutes. At the end of cooking, add the cream and the parmesan. (Remember to stir the risotto gently throughout the cooking process!)

To finish, arrange two nice serving plates. Pour the risotto, decorate with the shellfish and the chopped green part of the leek.