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Open the clams by putting them to cook in a pan with olive oil, garlic, two anchovies, parsley and white wine, keep the sauce of cooking and filter it, clean and store the clams in cool.
For the lemon mayonnaise: two spoons of lemon juice, salt and mount with extra virgin olive oil.
Toast the rice with extra virgin olive oil for 2 minutes, moisten with vegetable broth.
After about 5 minutes of cooking, put the cooking juice of the clams to flavor the rice, after 12 minutes cream with little Parmigiano cheese, olive oil and a sprinkling of lemon.
Add in the creaming some clams and store the others to garnish the dish, drops of mayonnaise and marjoram leaves to give freshness.
CHEF Cristiano Gramegna / Riso Goio
Osteria Rosso di Sera
