👨🍳 Method
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1
Finely chop the onion, leek, and celery.
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2
Divide into two equal portions.
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3
Thoroughly wash the clams.
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4
Cook the peas in salted water for 1 minute and drain.
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5
Stew the clams in a little water with the first portion of chopped vegetables until they open.
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6
Reserve some whole clams in their shells for garnish; remove the rest from their shells.
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7
Strain the cooking liquid through a fine sieve.
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8
Peel the scampi and reserve the shells (heads and tails).
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9
Remove the intestinal vein, rinse the scampi, and pat dry.
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10
Brown the scampi shells in a little olive oil.
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11
Add the second portion of chopped vegetables and the tomato paste.
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12
Deglaze with Cognac and flambé.
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13
Pour in the clam cooking liquid and add water if needed so the shells are just covered.
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14
Season with pepper and salt and bring to a boil.
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15
Simmer for 20 minutes, then press everything through a fine sieve.
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16
Toast the rice in a little olive oil in a heavy-bottomed pan.
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17
Gradually add the fish stock while stirring constantly, waiting for each addition to be absorbed before adding more.
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18
After 15 minutes, add the cooked peas.
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19
Continue cooking until the rice is al dente (17–20 minutes total).
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20
Taste and adjust seasoning with pepper and salt.
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21
Meanwhile, bring the strained sauce to a simmer and poach the scampi in it for 2 minutes.
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22
Remove the scampi and stir them into the risotto.
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23
Taste the sauce and adjust seasoning with pepper and salt.
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24
Warm the risotto through with the reserved clams in their shells.
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25
Divide the risotto among bowls.
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26
Pour some sauce over each portion.
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27
Finish with a sprinkle of chopped parsley.
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