Lemon Risotto With Otago Clams & Bottarga

Recipes & food styling Sergio Maglione / Photography Manja Wachsmuth

	1.2kg Otago clams or cockles
	100ml extra virgin olive oil
	2 cloves garlic, crushed
	250ml white wine
	1 large shallot, finely diced
	300g carnaroli or arborio rice
	1 litre fish stock (see recipe for fish stock), hot
	juice and zest of 1 lemon
	a handful mixed herbs (I use flat-leafed parsley, mint and thyme), half chopped, half in leaf
	80g tuna bottarga, grated

1.	If you buy the clams from a shop, clean them under fresh, running water for a few minutes to remove any sand from the shells.
2.	If you get them from the beach yourself, soak them in sea water and place them in a dark place until the sea tide is high again; they will spit out most of the sand, then you can clean them under fresh, running water.
3.	Put 50ml oil in a large pan, add the garlic and cook until golden.
4.	Add the clams and toss them for 1 minute, then add half the wine, cover with a lid and cook until the clams have opened. Remove from the heat and put aside.
5.	Heat 50ml oil in a large casserole pot.
6.	Add the shallots and cook until translucent.
7.	Add the rice and stir for 2 minutes.
8.	Add the rest of the white wine and allow it to evaporate.
9.	Add the stock, one ladleful at a time, stirring continuously.
10.	Cook on a gentle heat and as the liquid is absorbed add more stock, repeating until the risotto cooks but is still al dente.
11.	Stir the clam liquid into the risotto and cook for 2 more minutes.
12.	Remove from the heat, add the lemon juice and zest and the chopped herbs and stir until all is combined.
13.	To serve, divide the risotto between four individual plates or use one large platter.
14.	Top with the clams and sprinkle with bottarga and the herb leaves.