Creamy clam risotto

Clean the clams and let them purge in salted water to remove the sand.

In a large pan, heat the oil with a little parsley and lemon juice; add the clams and cook them covered until they open.

Strain the clam cooking liquid and keep it; shell most of the clams, leaving some in the shell for garnish.

Bring the fish stock to a gentle boil and keep it hot.

Toast the rice in a saucepan with a drizzle of oil for a couple of minutes, then start adding the hot stock one ladle at a time, stirring often.

Continue cooking the risotto, adding stock until al dente (about 15-18 minutes), adding the clam cooking liquid toward the end to adjust saltiness and marine flavor.

Remove from the heat and stir in the butter and robiola to obtain a creamy, flowing consistency.

Add the shelled clams, mix gently, and plate, garnishing with some clams in their shells and a sprinkle of parsley.