Risotto di Vongole

I ate this in a restaurant where they used mussels & scampi as well as the clams, & their risotto had a ton of green parsley flecks that made me feel glad. The vegetable broth should have a delicate flavour – maybe add a spinach or chard leaf to the pot when you’re making it. I loved using the prosecco, but you can easily replace it with white wine. If you like, add a few drops of lemon juice to serve. Rice is often estimated at 4 tablespoons per person as a starter portion in Italy