Place pot on flame. Add clams and two sprigs of parsley. Cover with lid and wait until clams open. Remove clams from shell and filter water. The cooking water will be used to make risotto.

leaves from turnips. Place leaves in boiling water for a few minutes. Drain and blend. Add 4ml of olive oil and half of clam cooking water. Blend again. Leave aside.

Place 2ml of olive oil in pot with rice. Toast rice for 2 minutes. Little by little, add the clam cooking water and some hot water. Half way through cooking time, add the blended turnip and remaining cooking water. As soon as rice is cooked, turn off flame and add clams. Add remaining olive oil and leave to rest.

The amount of water needed, will depend on the quantity of rice used. Brown rice needs more water to cook than white rice. It is very important to filter the clam water to remove any grains of sand. A very fine strain is needed to do this. You can also use a normal strain but place some tulle inside strain to filter it better.