Risotto

Clam risotto with lobster tail and kale. Wine: Domaine Huet Le Haut-Lieu Vouvray Sec 2017.

I have been thinking about making a risotto with tinned chopped clams that have been sitting in my pantry and using their juice in the cooking liquid. I mixed the clams themselves into the risotto when it was done just to warn them through so that it didn't end up a rubber band risotto. I made up the rest of the details as I wandered around the grocery store today. It also has saffron which I love in risotto and with seafood, so it seemed obvious here.