Spicy Clams with Risotto

Directions

Spicy Clams:

Add butter and oil to a large Dutch oven and heat on medium until butter is melted.  Add garlic, shallot and thyme stirring until the garlic and thyme are fragrant, 1-2 minutes. Add red pepper flakes and stir for 30 seconds. Add capers, wine, 1 cup water (2 cups if not using the wine) and bring to a simmer. Increase heat to medium-high and add clams. Cover and cook just until clams open, 4 to 5 minutes. Discard unopened clams. Spoon off ½ cup clam juice broth to be used in the risotto recipe at the end. Place clams around the plated risotto and garnish with bacon.

Risotto recipe:

In a small saucepan, combine broth with 1 cup water. Bring to a boil; reduce heat, and keep at a bare simmer.

In a large saucepan, heat 2 tablespoons butter over medium. Add onion; season with salt and pepper. Cook stirring occasionally, until onion is softened, 4 to 5 minutes. Add rice, and cook stirring frequently, 2 minutes. Add wine (optional), and cook, stirring occasionally, until absorbed; 1 to 2 minutes.

Add 2 cups hot broth; simmer over medium-low, stirring occasionally, until mostly absorbed, 10 to 12 minutes. Continue adding broth, 1 cup at a time, allowing each to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, 20-25 minutes total (you may not need all the broth). Add reserved clam juice broth and allow being absorbed.

Remove from heat. Stir in remaining 2 tablespoons butter, Parmesan cheese, parsley, lemon zest, lemon juice season with salt and pepper. Then gently add the tomatoes. Place in center of bowl and top with cooked spicy clams.