Risotto with Clams, Razor Clams and Cru Sturgeon Bottarga

A seafood dish from our tradition, enhanced by a creative touch: Cru Sturgeon Bottarga to complete the finished plate.

Ingredients for 2 people :
• Ml. 400 of vegetable stock
• 400 g of clams
• 300 g of razor clams
• 30 g of white onion
• Parsley stalks
• No. 1 unpeeled clove of garlic
• Ml. 80 of white wine
• Fresh lemon juice
• Extra virgin olive oil
• 120 g of Carnaroli rice
• 40 g of Cru Caviar Butter
• Cru Sturgeon Bottarga to taste

Method
In a pan, warm an unpeeled clove of garlic, oil and parsley stalks. Once hot, add the clams and the razor clams, deglaze with a little white wine and water; cover immediately with a lid and leave over a high flame for a few minutes. Drain in a colander and reserve the liquid, which will be used for cooking the rice. Separate the meat from the shells, return it to the cooking liquid and leave to cool.

In a saucepan, add a drizzle of oil, the rice and the very finely chopped white onion; leave over a lively flame for a few minutes, stirring well until the rice gives off a sound resembling a creak. At this point deglaze with white wine and stir vigorously until it has completely evaporated.
Then moisten a little at a time, alternating the shellfish cooking liquid and vegetable stock; 9 minutes after deglazing with the white wine, add the shellfish, cutting the razor clams in half.
Continue cooking for a further 3 minutes.
Remove the risotto from the heat, leaving it slightly loose with half a small ladle of the sea water, and proceed with the mantecatura: caviar butter, a drizzle of oil, chives, a few drops of lemon juice.
Plate up in a warm soup plate and finish with a generous grating of Cru Sturgeon Bottarga.