Properly cooked risotto is rich and creamy even if no cream is added, due to the starch in the grains.

It has some resistance or bite (al dente) and separate grains.

The traditional texture is fairly fluid, or all'onda ("wavy, or flowing in waves").

It must be eaten at once, as it continues to cook in its own heat, making the grains absorb all the liquid and become soft and dry.

Drain and reserve juice from clams into a sauce pot and set clams aside.

Add the water and white wine to the sauce pot of clam juice and bring to a boil.

Combine oil, parsley, garlic, red pepper, and crushed red pepper into a large skillet, and cook over medium-high heat until garlic sizzles.

Add rice to coat grains with oil.

Add clam juice mixture a 1/2 cup at a time, stirring constantly until each portion of it is absorbed before adding the next, continue until rice is tender.

Season with salt and pepper.

Add clams and cook three more minutes or until thoroughly heated.

Drizzle 1 tablespoon olive oil.