Risotto Alle Vongole (Risotto with Clams)

l3 (6 oz.) cans chopped clams, drained liquid reserved
7 cups water, divided
3 tablespoons olive oil, divided
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons minced garlic
1 1/2 cups Arborio rice or other short-grain rice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley (optional)


Bring 7 cups water to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Put 2 tablespoons olive oil, parsley, and garlic in a large saucepan; cook over medium-high heat until garlic sizzles. Add the rice, and stir until coated; cook for 5 minutes, stirring constantly. Stir in reserved clam liquid; cook until the liquid is absorbed, stirring constantly. Add water, 1 cup at a time, stirring constantly until each portion of water is absorbed before adding the next. Continue until rice is tender. Season with salt and pepper. Add clams; cook 3 minutes or until thoroughly heated. Stir in 1 tablespoon olive oil, and sprinkle with parsley, if desired.

Serve immediately.