Steps

1. Finely chop the bell peppers into bite-sized pieces for the risotto.
   🕒 02:14
2. Place 200g clams and 100cc water in a pot, cover, and heat until the clams open.
   🕒 04:26
3. Once the clams have opened, separate the liquid and the clam meat, removing the meat from the shells.
   🕒 05:39
4. In a separate pot (or rice cooker), add 100g rice and 30g mixed grains, then add an equal amount of water as the grains and let it soak.
   🕒 01:36
5. Mix lightly.
   🕒 02:53
6. Cover and cook over medium heat (or use the rice cooker's cook setting).
   🕒 02:58
7. Once boiling, reduce to low heat and cook for 10 minutes.
   🕒 03:12
8. Finally, increase heat to high for a moment, then turn off the heat and let it steam for 30 minutes.
   🕒 03:31
9. In another pot, add olive oil (to taste) and sauté 100g chopped onion until sweet.
   🕒 03:59
10. Add 100g rice and the chopped bell pepper (1/4 each), and lightly sauté until the rice is coated with oil.
    🕒 05:44
11. Add 100cc white wine and cook off the alcohol.
    🕒 06:09
12. Add warmed broth (to taste) and the cooked 30g mixed grains.
    🕒 06:18
13. Add warmed clam liquid (broth from opening clams in water) (to taste), and bring to a boil while stirring, cooking the risotto.
    🕒 06:51
14. Cook for approximately 10 minutes, ensuring the rice is cooked through but still firm, not mushy.
    🕒 07:07
15. As the liquid is absorbed, continue cooking while stirring, adding more broth (to taste) as needed.
    🕒 07:57
16. Once the risotto is cooked to a firm consistency, adjust the liquid level with more broth (to taste) so that there is a slight amount of liquid remaining.
    🕒 08:46
17. Add the shelled clam meat, and mix with butter (to taste) and olive oil (to taste) (mantecare).
    🕒 09:04
18. Taste and adjust seasoning with salt (to taste) if necessary. [Secret Tip!] The clam liquid contains salt, so check the seasoning at the end before adding more salt.
    🕒 09:21