Instructions: To cook the clams, saute two of the chopped shallots in a little butter and add the clams and the wine. Place the lid on the heat quickly for about 2 minutes until they begin to open, drain and keep the liquid.

Remove the flesh from 3/4 of the clams and leave to one side, keeping the remainder for garnishing later.

To cook the risotto reduce 1/2 the wine and stock in a pan and while reducing saute the remaining shallots and garlic with the butter. Add the rice and gently cook for about a minute then add the rest of the wine and the stock. Simmer gently and while cooking add the remaining?reducing the stock and the wine until all the liquid is absorbed. Add half the Parmesan, a knob of butter, mascarpone cheese, seasoning and the clam meat.

Warm up the clams in the shell in a litte butter and serve around the plate with the risotto in the centre. Garnish with the remaining grated parmesan and chopped flat leaf parsley.

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