300g rice (round grain)
1 chopped onion
2 tablespoon olive oil
1 tablespoon chopped garlic
1 liter fish broth
1 tablespoon chopped parsley
1) In a sarten, slow-cook the onion for 15 minutes. Avoid burning the onion.
2) Add the rice and salt. Cook for a minute and then add 3/4 liter fish broth. Cook for 15 minutes or until the rice is Al dente.
3) In another sarten, cook the garlic with olive oil and add the rest of the broth. After 1 minute, add the clam and cook with high fire until the clams are open. Add the chopped parsley.
3) Mix the clam with the rice. Cook for a minute and add salt.