(Risotto with chick peas and clams - Our recipe)

1 400 g(14 oz) can chick peas, well drained
100 g (3 1/2 oz) frozen cooked clam meat
1 fresh young onion (about 40 g - 1 1/2 oz), finely sliced
1/2 teaspoon dried bay leaves
1tablespoon dried chives
1 tablespoon dried parsley
100 ml (4 fl oz - 1/2 C) dry white wine
800 ml (28 fl oz - 3 2/3 C) vegetable stock
1 sachet of Saffron ground powder (0,15 g)
300 g (10 1/2 oz) rice
2 tablespoons extra virgin olive oil

Time:
preparation: 5 minutes plus time for thawing clams
cooking: 25-30 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: 390 (kCal) - 1633 (kJ)
Protein: 13.2 (g)
Total fat: 7.4 (g)
Total carbohydrate: 67.2 (g)
Sugars: 5.0 (g)

Let the clams thawn at room temperature for 2 or 3 hours. Drain them very well but put apart the liquid in which they were preserved.
Prepare the vegetable stock and keep it boiling during all the time in which the rice cooks. Put the olive oil together with onions and rice in a pan. Let them fry lightly for 2 minutes and then add the wine and the liquid of the clams, stir and let it evaporate completely, stirring frequently. Then add 2 ladles boiling stock. Let the rice dry before adding other stock. Remember to stir frequently. Keep on cooking, adding the stock when necessary, until the rice is tender or according to the package directions. Five minutes before the end of cooking add the clams and chick peas.
The risotto must be dry and the rice grains must be separated. Wait some minutes before serving.