Best 2 Clam Risotto With Bacon And Chives Recipes

Indulge in a delectable culinary journey with our Clam Risotto with Bacon and Chives, a symphony of flavors that will tantalize your taste buds. This classic Italian dish combines the briny sweetness of clams, the smoky richness of bacon, and the aromatic freshness of chives, all enveloped in a creamy, velvety risotto. Experience the perfect balance of textures and flavors as you savor each bite of this comforting and satisfying meal.

Accompanying this main course are two equally enticing recipes: a refreshing Cucumber Salad with Lemon-Dill Dressing and a delightful Peach Cobbler with Vanilla Bean Ice Cream. The cucumber salad offers a crisp and清爽的palette cleanser, with its??????????Cucumber,lemon, and dill flavors dancing on your tongue. The peach cobbler, on the other hand, is a sweet and nostalgic dessert that exudes summery goodness, with its buttery crust, juicy桃子filling, and a scoop of creamy vanilla bean ice cream melting on top.

Together, these three recipes create a complete and memorable dining experience that caters to diverse tastes and preferences. Whether you're hosting a special occasion dinner or simply seeking a satisfying weeknight meal, this culinary trio is sure to impress and delight. So, put on your apron, gather your ingredients, and embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

RISOTTO WITH CLAMS

Risotto with Clams image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon extra-virgin olive oil
4 ounces pancetta, diced
2 shallots, chopped
2 cloves garlic, chopped
1/4 teaspoon salt
1 cup Arborio rice
1 cup plus 1/2 cup prosecco
2 1/4 cups jarred clam juice or seafood broth
1 pound New Zealand clams, scrubbed
1/2 cup freshly grated Parmesan
2 tablespoons butter, room temperature
12 littleneck clams, shucked and chopped, juice strained
1/4 cup Italian parsley leaves, chopped
2 teaspoons grated lemon zest (2 lemons)

Steps:

Heat a Dutch oven over medium heat. Add the olive oil and pancetta and cook, stirring occasionally, until the pancetta is golden brown and crispy, about 5 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate and reserve.
To the pan with the pancetta drippings, add the shallots, garlic and salt. Cook until fragrant, stirring with a wooden spoon, 2 minutes. Stir in the rice and coat with all the flavors of the pan. Toast the rice for 2 minutes. Deglaze with 1 cup of the prosecco and cook, stirring constantly, until the liquid is almost entirely absorbed. Add 1 cup of the clam juice and cook, stirring, until almost completely absorbed, 6 to 8 minutes. Continue adding the clam juice, 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding the next. Cook until the rice is tender but not mushy, about 20 minutes.
Meanwhile, to a small saucepan, add the remaining 1/2 cup prosecco and the New Zealand clams. Cover the pan and place over high heat. Cook, shaking occasionally, until the clams have opened, about 4 minutes. Discard any clams that do not open. Set aside.
To finish the risotto, stir in the Parmesan, butter, reserved pancetta and the chopped littleneck clams along with their juice. Cook until the clams are cooked through and the butter and cheese are melted in, an additional 2 minutes. The risotto should have some movement and not be too thick.
In a small bowl, mix together the parsley and lemon zest. Stir half of the mixture into the risotto. Using a slotted spoon, scoop the steamed New Zealand clams over the top of the risotto and finish with the remaining parsley mixture.

CLAM RISOTTO

Clam Risotto image

Make and share this Clam Risotto recipe from Food.com.

Provided by JoJoStar

Categories Short Grain Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups arborio rice
2 large shallots
4 cups clam juice
1/2 tablespoon butter
1/2 cup dry white wine
2 ounces heavy cream
salt and pepper
1 (6 ounce) can ocean clams

Steps:

In a 2 quart saucepan melt butter over medium heat.
Saute minced shallots in butter until soft but not browned.
Add the rice and cook until the rice becomes translucent.
Add the wine and cook until nearly dry.
Add one cup of hot, not boiling, clam juice.
Stir the rice continually as it cooks.
When the rice absorbs all the juice add another cup and continue to stir the rice.
Continue in this manner until you add the last cup of clam juice.
At this time the rice should be fully cooked. If not add a little water and continue to stir and cook until the rice is just cooked through.
Next, add the clam meat and cook for one minute.
Add the cream and season the rice to taste.
Cook for one additional minute.
Serve immediately.

Nutrition Facts : Calories 511.3, Fat 8.2, SaturatedFat 4.5, Cholesterol 38.5, Sodium 917.5, Carbohydrate 89.8, Fiber 3.1, Sugar 8.3, Protein 12.3

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your risotto.
Cook the rice slowly and patiently. Don't rush the process, or you'll end up with mushy rice.
Stir the risotto constantly. This will help to prevent the rice from sticking to the pot and burning.
Add the liquid gradually. Don't dump it all in at once, or you'll end up with a soupy risotto.
Season the risotto to taste. Add salt, pepper, and other spices to your liking.
Serve the risotto immediately. It's best when it's hot and fresh.

Conclusion:

Clam risotto with bacon and chives is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's easy to make, and it's sure to impress your family and friends. So next time you're looking for a new risotto recipe to try, give this one a whirl. You won't be disappointed.