Steps

1. Steam 300g of clams with plenty of liquid. Reserve the steaming liquid for later use.
   🕒 02:17
2. Finely chop 60g of bacon.
   🕒 02:30
3. In a pot, heat 2 tbsp of olive oil over medium heat. Add the finely chopped 1/4 onion and sauté until sweet.
   🕒 02:50
4. Once the onion is sautéed, add 100g of green peas (still frozen).
   🕒 03:30
5. Add the chopped bacon and sauté lightly.
   🕒 03:38
6. Pour in 200cc of broth and all of the reserved clam steaming liquid.
   🕒 03:48
7. Once boiling, add 120g of rice without washing and cook for about 12 minutes. The key here is to not wash the rice; this will create a sticky texture that makes for a delicious risotto.
   🕒 04:06
8. While the rice is cooking, remove the clam meat from their shells. These will be used for the final garnish.
   🕒 04:18
9. The rice will start to absorb the liquid. Stir occasionally from the bottom to prevent sticking, but avoid over-mixing.
   🕒 06:34
10. Continue to cook, adding more broth as needed to maintain the desired moisture level and to prevent the rice from burning.
    🕒 06:48
11. Once the rice is tender, add the removed clam meat.
    🕒 07:25
12. Stir in 30cc of heavy cream and a little butter until the butter is melted.
    🕒 07:41
13. Season with salt and pepper to taste. Since the clams are already salty, use only a small amount of salt.
    🕒 08:03
14. Plate the risotto and garnish with fresh herbs such as dill, chervil, and tarragon. Serve and enjoy!
    🕒 08:11