Seafood, olive and caper risotto recipe
 30g/1oz butter½ onion, finely chopped¼ leek, finely sliced1 garlic clove, finely chopped200g/7oz risotto rice100ml/3½fl oz white wine300ml/½ pint hot chicken stock2 tbsp olives, stones removed, chopped2 tbsp capers, rinsed and drained2 tbsp grated parmesan 30g/1oz butter ½ onion, finely chopped ¼ leek, finely sliced 1 garlic clove, finely chopped 200g/7oz risotto rice 100ml/3½fl oz white wine 300ml/½ pint hot chicken stock 2 tbsp olives, stones removed, chopped 2 tbsp capers, rinsed and drained 2 tbsp grated parmesan 100g/3½oz cockles100g/3½oz clamssplash water 100g/3½oz cockles 100g/3½oz clams splash water Method Heat the butter in a large pan, add the onion and leek and sauté over a low heat until softened. Add the garlic and cook for one minute.Add the rice and stir well to coat all the grains of rice in the butter.Add the wine, turn up the heat and simmer for 2-3 minutes, or until most of the wine has been absorbed.Add the stock one ladleful at a time, stirring continuously between each addition until all the stock has been absorbed and the rice is cooked.Add the olives, capers and parmesan and stir well.Meanwhile, for the seafood, clean the cockles and clams thoroughly under running water. Discard any that do not close when tapped against a work surface.Place the cockles and clams into a pan, add a splash of water and cover with a lid. Cook for 2-3 minutes, shaking the pan occasionally, until all the shells have opened. Discard any cockles and clams that have not opened.Add the cockles and clams to the risotto and stir well.To serve, place the risotto into two serving dishes. Heat the butter in a large pan, add the onion and leek and sauté over a low heat until softened. Add the garlic and cook for one minute. Heat the butter in a large pan, add the onion and leek and sauté over a low heat until softened. Add the garlic and cook for one minute. Add the rice and stir well to coat all the grains of rice in the butter. Add the rice and stir well to coat all the grains of rice in the butter. Add the wine, turn up the heat and simmer for 2-3 minutes, or until most of the wine has been absorbed. Add the wine, turn up the heat and simmer for 2-3 minutes, or until most of the wine has been absorbed. Add the stock one ladleful at a time, stirring continuously between each addition until all the stock has been absorbed and the rice is cooked. Add the stock one ladleful at a time, stirring continuously between each addition until all the stock has been absorbed and the rice is cooked. Add the olives, capers and parmesan and stir well. Add the olives, capers and parmesan and stir well. Meanwhile, for the seafood, clean the cockles and clams thoroughly under running water. Discard any that do not close when tapped against a work surface. Meanwhile, for the seafood, clean the cockles and clams thoroughly under running water. Discard any that do not close when tapped against a work surface. Place the cockles and clams into a pan, add a splash of water and cover with a lid. Cook for 2-3 minutes, shaking the pan occasionally, until all the shells have opened. Discard any cockles and clams that have not opened. Place the cockles and clams into a pan, add a splash of water and cover with a lid. Cook for 2-3 minutes, shaking the pan occasionally, until all the shells have opened. Discard any cockles and clams that have not opened. Add the cockles and clams to the risotto and stir well. Add the cockles and clams to the risotto and stir well. To serve, place the risotto into two serving dishes. To serve, place the risotto into two serving dishes.