Prepare the clams

• Scrub the clams and leave them to purge in salted water.
• Heat a splash of olive oil in a pan, add the clams with a splash of wine, cover and cook until they open.
• Remove the clams, strain and reserve the cooking liquid, and pick the meat from most of the shells, keeping a few in their shells for serving.

Toast the breadcrumbs

• Heat a little olive oil in a frying pan.
• Add the breadcrumbs and toast until golden and crispy.
• Set aside on kitchen paper.

Start the risotto

• Heat the olive oil in a wide pan and gently soften the garlic and chilli.
• Add the rice and toast for a couple of minutes until the grains are translucent at the edges.
• Pour in the white wine and let it evaporate completely.

Cook the risotto

• Add the reserved clam liquid and the hot fish stock a ladle at a time, stirring, waiting for each addition to be absorbed before adding the next.
• Keep stirring until the rice is al dente and the risotto is creamy.

Finish

• Off the heat, beat in the cold butter and the grated parmesan.
• Stir through the lemon zest and a squeeze of lemon juice.
• Fold in the clam meat and check the seasoning.

Serve

• Spoon the risotto into bowls.
• Top with the reserved clams in their shells, the toasted breadcrumbs, grated bottarga and chopped parsley.