How to make
Wash the clams and put them in salted water, in order to remove the sand they contain. Strain and place them in a pot over high heat (briefly), so that they can open up. The lid of the pot should be closed and you should be shaking the pot. As soon as they are ready, set them aside.
Chop the onion and fry it in olive oil and part of the butter, keep the rest of the butter in the fridge, because you will need it cold later.
As soon as the onion softens, add the garlic and mushrooms (cleaned and cut into pieces of your choice). Fry them for a few minutes, pour the rice and as soon as it becomes transparent, pour the wine. Cook, until it is reduced.
Pour the broth in 2-3 portions and until one part of the liquid is absorbed, do not pour the next part. Cooking should be done over moderate heat and with occasional stirring. For risotto, there is no exact amount of rice-to-liquid ratio, it is poured, until the rice becomes tender enough, but the grains remain whole, not mushy or stuck together.
When ready, remove it from the heat, add the cold butter from the fridge and stir to melt for extra creaminess. It must be cold for the risotto to acquire a shine and a brilliant appearance.
Finally, add the clams and serve it hot and optionally in the company of Parmesan - powder or flakes.
The risotto with clams and mushrooms is ready.
