Porcini Risotto with Clams

For the porcini risotto with clams, clean the clams well.

Heat a pan with a little oil and the clove of garlic, add the clams and the whites and cover with a lid until the clams open.

Remove a quarter of the clams from their shells. Filter the soup and keep it separate.

Add 1 package of Riso Gallo Risotto Pronto Porcini in a pan with 450 ml of water.

Heat on the stove top and when the water starts to bubble. Cook for about 12 minutes, stirring occasionally.

At the end of the cooking time, add the clams. Mix with a tablespoon of oil and some chopped parsley.

Serve the porcini risotto with clams.

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