Lemon Risotto With Otago Clams & Bottarga - Cuisine Magazine - From New Zealand to the World

Name: Lemon Risotto With Otago Clams & Bottarga - Cuisine Magazine - From New Zealand to the World
Ingredients: 1.2kg Otago clams or cockles; 100ml extra virgin olive oil; 2 cloves garlic, crushed; 250ml white wine; 1 large shallot, finely diced; 300g carnaroli or arborio rice; 1 litre fish stock ( see recipe for fish stock ), hot; juice and zest of 1 lemon; a handful mixed herbs (I use flat-leafed parsley, mint and thyme), half chopped, half in leaf; 80g tuna bottarga, grated

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Ingredients

1.2kg Otago clams or cockles
100ml extra virgin olive oil
2 cloves garlic, crushed
250ml white wine
1 large shallot, finely diced
300g carnaroli or arborio rice
1 litre fish stock ( see recipe for fish stock ), hot
juice and zest of 1 lemon
a handful mixed herbs (I use flat-leafed parsley, mint and thyme), half chopped, half in leaf
80g tuna bottarga, grated