Sartù Of Rice With Razor Clams And Sardines With Broccoli And Pine Nut Fondue

Preparation:

Preparation: Chop the shallot, brown it in a pan with oil, salt and pepper, add the razor clams (previously washed and opened in a pan with a little water) and the rice. Leave to toast, deglaze with the white wine and cook the risotto with vegetable broth (obtained with razor clam shells and fish waste). When cooked, add the saffron and a whole egg. In the meantime, open the sardine fillets like a book, beat them between 2 sheets of baking paper and cover the greased sides of a sartu mould; fill with the risotto, compact and bake for 5 minutes. Finally blanch the broccoli tops and emulsify them with oil and pine nuts.