Risotto con vongole

⇐ Cooking⇐ Recipes from cookery books

Ingredients

for 2 small appetites

vongole, clams or even cockles, but smaller is better

1 Tbsp finely chopped onion or shallot

3 Tbsp olive oil

1 clove garlic

1 Tbsp chopped parsley

120g risotto rice (I used Vialone nano, but Canarole or Arborio also just fine)

small glass white wine

Method

1. Clean, cook and deshell clams. In a sink of cold water, wash, and if necessary scrub, the clams. Inspect each one and discard any that are damaged or don't attempt close when you pick them up and tap them. Heat them over high heat in a covered pan until they open their shells. As some open quicker than others, remove the ones that are fully open - putting them in a sieve/colander over a bowl as you don't want to lose any of the liquid - while the rest cook. Once they have all opened, strain the liquid with the liquid in the bowl through a fine sieve or muslin to filter out any sand. Save a dozen or so of the smallest clams as a garnish. For the rest, pick out the meat and discard the shells.
2. Cook risotto. Have a kettle of boiling water to hand. In a heavy bottomed pan or casserole, fry the chopped onion in the olive oil over medium heat. Once the onions have turned translucent, add the garlic and fry for a minute then add the parsley. Then add the rice and stir to ensure the rice is well coated in oil and sauce for a few moments. Add the wine. When the wine has evaporated add some water from the kettle - about 150ml. Make as any risotto - i.e. regulate the heat to have the rice liquid bubbling nicely but not a fierce boil, adding more water as necessary. Once the rice has cooked for a while and is starting to soften start stirring regularly and then continuously till the rice is cooked al dente - or however you like it. Check the seasoning - it may not need salt as the clams and liquid are salty. This risotto is not traditionally served with grated cheese.

The Classic Italian Cookbook Marcella Hazan

italian

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