Risotto With Clams
Ingredients for the recipe
* 400 grs. arboriorisotto-clam rice
* 2 pounds of clams, such as clams, scrubbed
* 125 ml dry white wine
* 50 ml olive oil
* 1 quart of fish stock
* 600 ml of boiling guide
* 3 cloves garlic, minced
* ½ teaspoon crushed dried chilli
* 3 ripe plum tomatoes, peeled and sliced
2 tablespoons chopped chervil or parsley
* Salt and pepper
* 1 large onion, chopped
* 3 tablespoons lemon juice
How to prepare the recipe
The first thing to do is to heat to medium-high heat 1 to 2 tablespoons oil in a heavy-based saucepan.
We must add the onion and saute, stirring, for 1 minute. Add clams and wine and cover pan.
Boil, shaking the pan frequently, 2 or 3 minutes, until clams begin to open. Remove the pan from the heat and discard clams that have not been opened.
Once they are cool enough to handle, remove them from the shells. Rinse the clams in the cooking liquid, cover and set aside.
You have to strain the cooking liquid through a sieve lined with paper towels and reserve.
Heat remaining oil over medium heat in a heavy-based saucepan and fry the garlic and pepper 1 minute.
Reduce heat, add rice and stir to soak the oil. Sauté, stirring constantly, 2 to 3 minutes or until transparent.
Add the stock little by little, stirring after each addition until you soak rice.
Increase heat to medium for the bubbling liquid. Cook rice for 20 minutes or until broth is absorbed and rice is creamy.
Stir in the tomatoes, clams and cooking liquid, juice and chervil.
Heat over low heat, season the risotto to taste, place on warm plates and serve.
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