- 30g/1oz butter
- ½ onion, finely chopped
- ¼ leek, finely sliced
- 1 garlic clove, finely chopped
- 200g/7oz risotto rice
- 100ml/3½fl oz white wine
- 300ml/½ pint hot chicken stock
- 2 tbsp olives, stones removed, chopped
- 2 tbsp capers, rinsed and drained
- 2 tbsp grated parmesan
- 100g/3½oz cockles
- 100g/3½oz clams
- splash water
- Heat the butter in a large pan, add the onion and leek and sauté over a low heat until softened. Add the garlic and cook for one minute.
- Add the rice and stir well to coat all the grains of rice in the butter.
- Add the wine, turn up the heat and simmer for 2-3 minutes, or until most of the wine has been absorbed.
- Add the stock one ladleful at a time, stirring continuously between each addition until all the stock has been absorbed and the rice is cooked.
- Add the olives, capers and parmesan and stir well.
- Meanwhile, for the seafood, clean the cockles and clams thoroughly under running water. Discard any that do not close when tapped against a work surface.
- Place the cockles and clams into a pan, add a splash of water and cover with a lid. Cook for 2-3 minutes, shaking the pan occasionally, until all the shells have opened. Discard any cockles and clams that have not opened.
- Add the cockles and clams to the risotto and stir well.
- To serve, place the risotto into two serving dishes.