This risotto uses the clams twice, first their juices to season the rice, then the clam meat folded in at the end. A little white wine starts the cooking, and olive oil and parsley finish it right before serving.
Risotto with Clams
This risotto uses the clams twice, first their juices to season the rice, then the clam meat folded in at the end. A little white wine starts the cooking, and olive oil and parsley finish it right before serving.
Ingredients
Equipment
Method
- Scrub the clams and discard any that stay open when handled. Put them in a pan so they are not stacked more than about 3 deep, cover, and steam over high heat, turning and removing clams as they open.
- Remove clam meat from shells. If not exceptionally small, cut into 2 or 3 pieces. Collect the clam juices, tipping the pan and spooning liquid gently from the top so any sand stays behind.
- Let clams rest 20 to 30 minutes to shed sand. Lift them out with a slotted spoon and set aside. Line a strainer with paper towels and filter the clam juices into a bowl.
- Keep 5 cups (1.2 L) water at a very slow, steady simmer near the risotto pot.
- In a broad, sturdy pot over medium-high heat, cook onion in 3 tbsp (45 ml) olive oil until translucent. Add garlic to pale gold, then 1 tbsp (15 ml) parsley. Stir in rice until coated, about 15 to 20 seconds.
- Add the wine and continue cooking as for basic risotto. When the wine is gone, add the filtered clam juices. When those evaporate, continue with simmering water, adding 1/2 cup (120 ml) at a time as needed. Season at any point while cooking with chili pepper, salt, and black pepper.
- Cook until the rice is tender but firm, with barely enough liquid left for a somewhat runny consistency. Stir in clams, remaining parsley, and remaining 2 tbsp (30 ml) olive oil. Transfer to a platter and serve promptly.