2 cups Arborio rice
6 cups shrimp stock (substitute 1 cup white wine if desired) and water at end as needed.
1 small onion minced
1 cup fresh grated Parm
1 can baby clams rinsed well
1 cup chopped fresh baby spinach
1 cup chopped saute'd broccoli rab
1 tbs butter
3 tbs of olive oil
Pinch of red-pepper flake
S&P to taste at end
I used Chris Kimball's Kitchen Detective technique. Turned out as good as any risotto as I've had in a restaurant. Maybe a bit better since I made it.
Add butter, cheese, greens and clams at the end. I found the stock salty enough so added only a small pinch of salt to wake it up a bit.
Takes 20-30 minutes to prepare.