Risotto with Clams and Fennel

There are only a few ways to make it through the Arizona summer. One of those involves getting the hell out of Arizona, which I'll be doing in July. Until then, my method of choice is to just stay home and cook something that reminds me of the beach.

Sauté a large shallot, 2 garlic cloves, a small fennel bulb and s+p in butter and olive oil until soft. Add 12 oz of arborio rice and continue to sauté until the edge of the rice is translucent (about 3 minutes). Add a cup of dry white wine and reduce. Gradually add 4 cups of fish stock a little at a time, letting the rice absorb the stock. When the rice is nice and al dente, add fresh clams, peas and zest from a lemon, cover and let steam until the clams are open and cooked. Stir in handfuls of tarragon and fennel fronds, a good squeeze of lemon juice, a tablespoon of creme fraiche and parmesan if desired. Taste for seasoning. Serve drizzled with good olive oil and a chilled glass of wine.