RISOTTO WITH CLAMS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Lisa Bivens
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
MrTripleR Bigfan
[email protected]This risotto was delicious! I would definitely recommend it to anyone who loves seafood.
Md Ruhul Amin
[email protected]I've tried many risotto recipes and this one is by far the best. The addition of clams takes it to the next level.
Krishna Chetri
[email protected]I made this for a dinner party and everyone loved it. The presentation was beautiful and the taste was even better.
Beenu Mars
[email protected]This is a fantastic recipe! The risotto was creamy and flavorful, and the clams were cooked perfectly.
Megan Cooke
[email protected]This was my first time making risotto and it was a success! The instructions were clear and easy to follow.
Batmab Doge
[email protected]I love the simplicity of this recipe. It's a great way to showcase fresh clams.
Vain Valadigmo
[email protected]This risotto was easy to make and turned out great. I used frozen clams and they worked just fine. The flavor was spot-on.
Faith Powell
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of clams, white wine, and herbs is simply delicious.
Boitumelo Cindi
[email protected]This risotto was a hit with my family! The clams were tender and flavorful, and the rice was cooked perfectly. I will definitely be making this again.