Clam and Lemon Risotto

Mince the garlic and onion separately. Remove the green sprout from the garlic — it can irritate the stomach.

Generously coat a frying pan with olive oil and sauté the minced garlic without browning. Add the onion and salt and cook until the moisture is gone. Add the unwashed rice, work the oil in, drizzle in more olive oil, and cook until the rice is translucent. Adjust salt.

Warm the brodo in a separate pot with a lightly toasted bay leaf. Add the sautéed rice to the boiling brodo, create channels for the liquid, cover, and bake at 180°C / 355°F for 15 minutes.

Place the clams in a pot, cover with water, and simmer for 5–8 minutes. Cut the celery thick. Mince the lemon zest and squeeze the juice. Mince the Italian parsley. Add any remaining lemon to the clam pot.

Spread the cooked rice on a tray, blast over high heat for about 10 seconds to drive off moisture, then salt and pepper while warm and gently break up any clumps with your hand.

Transfer the clam cooking liquid to a frying pan, bring to a boil, and add the loosened rice. Shake the pan so the rice doesn't clump and add olive oil; reduce until al dente.

Add the matchstick celery, parsley, and lemon zest, folding through the rice. Add the clams and a little of their cooking liquid and adjust seasoning.

Plate the risotto and finish with a squeeze of lemon and a swirl of olive oil. Scatter matchstick endive on top.