Learn the techniques for a simple yet elegant risotto using beautiful fresh clams. As the summer builds on Paxos this delicate seafood dish is a favourite from our starters but can easily be upscaled for a main meal. The clams are steamed in vermouth and garlic until just cooked and the decadent clam broth forms the base of our flavour. A dis that all comes together at the end for a true taste of the sea! I will talk through all the pressure points, variations on technique and plating options that can be used for any risotto.