Ocean's-Clam Risotto Romano

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	Clam Risotto Romano

	Hearty Pacific Chowder

60ml	oil	2 oz.
470 ml	onion, chopped	16 oz
470 ml	red peppers, diced	16 oz
30 ml	Italian herbs, dried	1 oz
900 g	Basmati rice	2 lbs
1.5 L	vegetable stock	42 oz
470 ml	plum tomatoes, diced	16 oz
470 ml	fresh grated Romano cheese	16 oz
4 cans	Ocean's Baby Clams (142 g) drained, save juice salt and pepper, to taste	4 cans

Classic risotto is made with arborio rice but the general public like a firmer grain like Basmati.

This dish makes a great addition to any main course meat or fish but can be served as a main course with a basket of fresh garlic bread.

1. Heat the oil in a heavy saucepan. Add the onion, red pepper and italian herbs and cook over low heat until soft, 3 minutes. Add the rice and stir to coat.

2. Bring the reserved clam juice and the stock to boil in another saucepan. Reduce the heat and simmer.

3. Slowly, add 240 ml (8 oz) of the hot stock to the rice, stirring constantly. When stock has been absorbed, add 120 ml (4 oz) and allow it to simmer, stirring until almost all the stock has been added.

4. Add the tomatoes. Continue cooking, adding the remaining stock in small amounts until the rice is creamy and just tender, 20-25 minutes. When all the stock has been absorbed, stir in the Romano, clams, salt and pepper. Serve immediately.