
Calm risotto

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For this risotto, we use two types of clam: cherrystones for the stock, because they are the most flavorful but a little too big and tough to put whole into the risotto, and the smaller vongole veraci (palourdes, or carpet-shell), which have a lighter, more delicate flavor. The stock is the same as we use for Razor clam and fregola soup, so if you have any left over, you could freeze it in ice cube trays to make the soup another day.
ingredients
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serves: 4
1 3/4 pounds vongole veraci (carpet-shell) clams
6 1/2 pounds cherrystone clams
5 tablespoons extra virgin olive oil
6 cloves garlic (chopped and put into a little olive oil to steep)
2 fresh chiles (sliced)
1 1/2 cups dry white wine
1 tablespoon tomato paste
3 1/2 tablespoons butter
1 onion (chopped very, very fine)
2 cups superfino carnaroli rice
1 tablespoon tomato passata
1/2 lemon (juice)
2 tablespoons chopped parsley
salt and pepper
For tho mantecatura:
5 tablespoons cold butter (out into small cubes)
Servings Per Recipe: 4
Amount per Serving
Calories: 1614
- Total Fat: 51.2 g
- Saturated Fat: 19.8 g
- Trans Fat: 1.1 g
- Cholesterol: 346.3 mg
- Sodium: 5924.2 mg
- Total Carbs: 117.6 g
- Dietary Fiber: 3.6 g
- Sugars: 3.4 g
- Protein: 145 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012