Clam Risotto Romano made with Ocean's Seafood

Ingredients

30ml	oil	2 tbsp.
250 ml	onion, chopped	1 cup
250 ml	red peppers, diced	1 cup
15 ml	Italian herbs, dried	1 tbsp.
450 g	Basmati rice	1 lb
750 ml	vegetable stock	2 ½ cups
250 ml	plum tomatoes, diced	1 cups
250 ml	fresh grated Romano cheese	1 cup
2 cans	Ocean's Baby Clams (142g) drained, save juice salt and pepper, to taste	2 cans

Chef's Tips

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.

Directions

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 250 ml (1cup) of the hot stock to the rice, stirring constantly. When stock has been absorbed, add 120 ml (1/2 cup) and allow it to simmer, stirring until it has been absorbed. Continue added the stock 120 ml (1/2 cup) at a time, 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.
basmati rice may cook in less time than other rice.