Seaweed Risotto With Clams Peas

Ingredients

• 2 (8-ounce) bottles clam juice
• 1 1/2 pounds fresh cockles or manila clams (or a mix), scrubbed well
• 1/4 cup ready-to-use (cut) dried wakame
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 large shallot, minced
• 2 garlic cloves, minced
• 1 cup dried arborio rice
• 1/2 cup frozen and thawed peas, or shelled fresh garden peas
• 2 tablespoons unsalted butter
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons chopped chives, plus more for garnish
• 8 ounces burrata cheese
• Kosher salt and freshly ground black pepper, to taste

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