Ingredients

• 30g/1oz butter
• ½ onion
• finely chopped
• ¼ leek
• finely sliced
• 1 garlic clove
• finely chopped
• 200g/7oz risotto rice
• 100ml/3½fl oz white wine
• 300ml/½ pint hot chicken stock
• 2 tbsp olives
• stones removed
• chopped
• 2 tbsp capers
• rinsed and drained
• 2 tbsp grated parmesan
• 100g/3½oz cockles
• 100g/3½oz clams
• splash water

Directions

• Heat the butter in a large pan
• add the onion and leek and sauté over a low heat until softened. Add the garlic and cook for one minute.
• Add the rice and stir well to coat all the grains of rice in the butter.
• Add the wine
• turn up the heat and simmer for 2-3 minutes
• or until most of the wine has been absorbed.
• Add the stock one ladleful at a time
• stirring continuously between each addition until all the stock has been absorbed and the rice is cooked.
• Add the olives
• capers and parmesan and stir well.
• Meanwhile
• for the seafood
• clean the cockles and clams thoroughly under running water. Discard any that do not close when tapped against a work surface.
• Place the cockles and clams into a pan
• add a splash of water and cover with a lid. Cook for 2-3 minutes
• shaking the pan occasionally
• until all the shells have opened. Discard any cockles and clams that have not opened.
• Add the cockles and clams to the risotto and stir well.
• To serve
• place the risotto into two serving dishes.