INGREDIENTS

INSTRUCTIONS

To cook the clams, saute two of the chopped shallots in a little
butter and add the clams and the wine. Place the lid on the heat
quickly for about 2 minutes until they begin to open, drain and keep
the liquid.
Remove the flesh from 3/4 of the clams and leave to one side, keeping
the remainder for garnishing later.
To cook the risotto reduce 1/2 the wine and stock in a pan and while
reducing saute the remaining shallots and garlic with the butter. Add
the rice and gently cook for about a minute then add the rest of the
wine and the stock. Simmer gently and while cooking add the
remaining?reducing the stock and the wine until all the liquid is
absorbed. Add half the Parmesan, a knob of butter, mascarpone cheese,
seasoning and the clam meat.
Warm up the clams in the shell in a litte butter and serve around the
plate with the risotto in the centre. Garnish with the remaining
grated parmesan and chopped flat leaf parsley.
Converted by MC_Buster.
Per serving: 1543 Calories (kcal); 69g Total Fat; (40% calories from
fat); 20g Protein; 206g Carbohydrate; 186mg Cholesterol; 754mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 14 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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