Risotto with clams. This Italian style clam dish is best with littleneck clams but if you live in a desert, you can substitute canned clams, just make sure to also substitute the clam juice for some of the water. Making risotto is a process a that is similar to making a roux in that you need to slowly add the water in stages and let the Arborio rice cook. Arborio is a high-starch short grain rice that makes a creamy texture when cooked in a process is called mantecare, that agitates the grains through constant stirring to release their starch by a steady inclusion of liquid and then finishing with butter and readily melt-able cheese, which means no pre-shredded cheese.
Ingredients
- 36 Littleneck clams (~2.5 lbs) or 3-6 oz. cans of clams
- 1.5 cups Arborio rice
- 8.5 cups water – less amount of clam juice if using canned clams
- 3 TBL Olive oil
- 2 TBL Italian parsley – chopped
- 2 tsp Garlic – minced
- 0.25 tsp Kosher salt
- 0.25 tsp black pepper
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Prepare Clams
- Put clams and 1/2 cup water in large skillet on med. Cook ~4 mins until the shells open.
- Remove clams and reserve the water.
- Remove meat from shells and set aside.
- Or, open cans of clams and drain juice into a bowl and set clams aside.
- Make Risotto
- Mix clam juice with water to make 8 cups. Put in pan and bring to a boil. Reduce heat to low simmer.
- Warm another pan on med-high, then add 2 TBL olive oil. When oil is hot, add parsley and garlic and sauté for 1 min. Add salt and pepper.
- Add rice and stir to coat with oil. Cook ~5 mins stirring constantly.
- Stir in ~8 oz of hot water and stir until absorbed.
- Repeat step 4 until all the water is incorporated.
- Turn off heat, stir in clams and 1 TBL olive oil. Cover and let sit for 3 mins.
- Serve with parsley sprinkled on top.
Note: for extra creaming, add 1 cup grated parmesan cheese during step 6.
