Delicate and elegant: it is the risotto made with clams and pistachio.

First of all soak the pistachios in a basin filled with water so that it’s easy to separate them from the husks. Then blend them adding a drop of water to create a cream. Keep a few pistachios aside to garnish the dish.

Next move on to the preparation of the clams. After being properly cleaned, cook them in a hot pan with a drizzle of oil for about 2 minutes. Once ready shell them, keeping some of them with the shell aside for decoration.

Toast Riso Flora Gran Risotto in a pot with a drizzle of oil and simmer with white wine until reduced. Now add the clam cooking water and vegetable stock little by little and stir with a wooden spoon until cooked. Add the pistachio cream and clams. Finally, add salt and pepper to taste and serve on a plate. Garnish with the clams and whole pistachios kelpt aside.