Alfonso's Risotto alla Marinara

At this point Alfonso added the clam broth, which imparts the freshness of the sea, and said the risotto would be ready in 17-18 minutes.

He used the broth from fresh live clams that he then adds to fish-based pasta sauces, for example allo scoglio sauce, but you could also use the broth from frozen clams, setting them aside for another recipe that doesn't call for clam broth, for example fried clams.