Risotto
with leek and clam cream.

“Have you ever tried risotto with clams? Today I wanted to revisit the recipe by adding the cream of leeks, a sweet soup that contrasts with the marine flavor of the clams”.

PROCEDURE:
First we soak the clams to let them drain in cold water, ice and coarse salt for a few hours. Then put 2 cloves of garlic, oil in a pot and brown; Then we insert the clams, cover with a lid, and let them hatch during cooking.Once cooked, remove the clams and set aside the remaining cooking liquid, but remember to filter it to remove any traces of sand.Let’s prepare the leek cream: cut the leek into slices after cleaning it and removing the toughest parts; We sauté it with oil and finish cooking with a few ladles of broth until it is well cooked. At this point we blend it with an immersion blender to obtain a very sweet leek soup.Now let’s prepare the risotto: toast the rice “dry” and after 2 minutes add the broth and the previously filtered clam water. Halfway through cooking, add the leek cream, while at the end of cooking add the shelled clams and, once cooked, off the heat, stir in a small knob of butter and pepper. Plate the risotto using some clams left in the shell for the garnish.