Risotto with Clams

Method

1. Purge the clams and mussels: soak in salted water (25g salt per liter) for 6 hours, changing water every 2 hours.
2. In a large pan, heat a drizzle of olive oil with a clove of garlic (peeled). Add the clams and mussels, pour in a glass of Pinot Rosé wine, season with pepper, cover, and cook over high heat until they open.
3. Remove the shells and set aside. Strain the cooking liquid through a fine sieve; reserve the liquid.
4. Dilute the strained clam liquid with water to make exactly 1 liter of broth. Bring to a boil, then set aside covered.
5. In a separate pot, toast the rice over medium heat without any fat, stirring, until fragrant (about 3 minutes). Remove and set aside.
6. In the same pot, add a clove of garlic (halved), 10g butter, and the anchovy fillets. Cook until the anchovies dissolve, then remove and discard the garlic.
7. Return the toasted rice to the pot and stir to coat with the butter mixture. Deglaze with a glass of wine, stirring until evaporated.
8. Begin adding the hot broth, one and a half ladles at a time, stirring continuously over high heat. Continue until the rice is halfway cooked.
9. At the halfway point, reduce the heat to low, add another ladle of broth, stir gently, then cover and cook without stirring until the broth is absorbed. Repeat this process until all the broth is used and the rice is about 2 minutes from being done (according to package time).
10. If the risotto is too liquid, increase the heat and stir vigorously for 15-20 seconds. If too thick, cover and rest off the heat.
11. Remove from heat, add the remaining 20g of butter, and stir vigorously to make the risotto creamy (mantecatura).
12. Add the shelled clams and mussels, and torn basil leaves. Mix gently. Reserve a few clams in the shell for decoration.
13. Cover the pot and let rest for 5 minutes.
14. Serve the risotto, decorating with the reserved shell-on clams, fresh basil leaves, and a grating of lemon zest (optional).