Red Chile Risotto Clams

Ingredients

4 clams
6 slices garlic
6 stems parsley
1,900 ml water
240 ml wine
1,700 ml clam juice
60 gr onion
140 gr butter
300 gr arborio rice
12 gr garlic
40 gr roma tomatoes
34 gr mexico chile powder
70 gr bell pepper
30 gr imported parmesan
1 gr parsley
1,400 ml water
1,300 gr liquid
240 ml water
240 ml juice
1/2 increments
475 ml water
240 ml clam juice

Instructions

another 5 to 10 minutes. At this stage the rice should be about half cooked. (If preparing this dish ahead of time, stop at this point and lay out the rice on a long flat sheet pan to prevent it gumming together.) Add the minced garlic, tomatoes, and chile powder and continue stirring and cooking over medium heat for 10 minutes. Then add a further 4 cups of clam juice, half cup at a time. Add the peppers and add another 3 cups of clam juice, in quarter cup increments and allow to absorb for 8 to 10 minutes. Add the clams and the remaining 1 cup of clam juice in quarter cup increments and allow the liquid to absorb for 2 to 3 minutes. Remove the pan from the heat, stir in the remaining butter and cheese and garnish with parsley sprinkled on top. Serve hot.