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1
To save time, have the clams opened at the fish market.
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2
Reserve both the clams and the liquid.
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3
There should be about 1 3/4 cups of clams and about 3 cups of the liquid.
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4
Put the liquid in a kettle and add the 3 cups of water or enough to make 6 cups altogether.
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5
Bring mixture to the simmer.
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6
Cut the clams into thin slices and set aside.
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7
Heat the oil in another kettle and add the onion and garlic.
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8
Cook, stirring, until the onion is wilted.
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9
Add the mushrooms and cook about one minute, stirring.
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10
Add the saffron and oregano and stir.
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11
Add the tomatoes and stir to blend.
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12
Add the hot red pepper flakes, salt and pepper.
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13
Bring to the boil and add the rice.
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14
Stir.
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15
Add about 1/2 cup of the simmering liquid.
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16
Cook until most of the liquid is absorbed, about 3 minutes.
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17
Continue cooking the rice, adding about 1/2 cup of the liquid at a time and cooking until most of the liquid is absorbed.
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18
Stir the mixture often from the bottom.
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19
You will need from 5 1/2 to 6 cups of liquid.
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20
Remember that the risotto should not be soupy, but it will be more liquid than regular rice.
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21
The total cooking time will be from about 20 to 25 minutes or until the rice is tender.
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22
Add the clams, parsley and butter to the rice and stir.
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23
Cook briefly, less than a minute, until the clams are heated through.
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24
If the clams are cooked for a prolonged period, they will toughen.
