The Doge’s Risotto
Al fontego dei pescatori


Ingredients (serves 6)
6 spoonfuls of extra virgin olive oil
Chopped onion and garlic (½ teaspoon)
400 gm. Carnaroli rice
½ glass of white wine
Coriander and parsley leaves
Peas and fresh clams
Fish, pea and clam stock


Preparation
Put 3 spoonfuls of olive oil and the chopped onion and garlic in a saucepan, sauté the rice, add the wine and, when evaporated, add the stock. When the rice is half cooked, add the boiled peas and shelled clams.
When cooked, salt and pepper to taste and sprinkle with coriander and parsley. Add two spoonfuls of olive oil and whisk.



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