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