Risotto with Clams – Giadzy

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 ounces pancetta (diced)
• 2 shallots (chopped)
• 2 cloves garlic (chopped)
• 1/4 teaspoon salt
• 1 cup Arborio rice
• 1 cup plus 1/2 cup prosecco
• 2 1/4 cups jarred clam juice or seafood broth
• 1 pound New Zealand clams (scrubbed)
• 1/2 cup freshly grated Parmesan
• 2 tablespoons butter (room temperature)
• 12 littleneck clams (shucked and chopped, juice strained)
• 1/4 cup Italian parsley leaves (chopped)
• 2 teaspoons grated lemon zest (2 lemons)