Risotto with vongolotte and beans

Ingredients for 4 persons

• 350g of rice
• 500gr of Vongolotte in brine
• 350g of boiled borlotti beans
• 2 cloves of garlic
• 1 onion
• 1 glass of white wine
• fish broth
• extra virgin olive oil
• a sprig of parsley
• salt
• pepper

Preparation

in a frying pan heat 4 spoons of olive oil with a clove of garlic. Puré e 2/3 of the beans and transfer the bean cream in a pan with oil, add the left whole beans, season with salt and pepper and leave it gaining flavor on a medium flame for few minutes, stirring sometimes with a wooden spoon. Remove the pan from the flame, eliminate the garlic and save it apart. Chop the onion and let it fry in another saucepan with 2 tablespoons of oil. Pour the rice in the pan and let it toast for a couple of minutes. Sprinkle with wine; let evaporate and keep cooking the risotto by adding hot broth as it is absorbed. Collect the drain clams in a frying pan with 3 tablespoons of oil and 1 clove of smashed garlic and make them cool and flavour a little for 2 minutes on medium flame. When the rice is almost cooked, add the bean dressing. Add the clams. Decorate with leaves of parsley and serve.