Risotto with clams

The winter month are still upon us – and nothing nicer than staying at home and cooking a hearty meal for the family. 

Lets make risotto – not a difficult dish to make just needs some love and care

risotto with clams

serves 4

1 kg clams or vongole (from your fishmonger)

200ml white wine

in a saucepan heat the wine add the clams – cook approx. 3 mins

until calms open. Drain the wine and set aside

400g Arborio rice

2 Tsp olive oil

1 Tsp of unsalted butter

1 small onion finely chopped

1-2 cloves of garlic finely chopped

A handful of flat leaf parsley – chopped

150ml white wine

1.5 litre vegetable or chicken stock

zest from 2 lemons (keep the lemons to squeeze over the risotto)

In a frying pan add the butter, olive oil, onion and lastly the garlic. Fry slowly over a low heat for about 5 mins. Add the rice and stir making sure each grain is coated with oil. Add the wine and reduce until the wine has almost evaporated - about 2 mins. Add the stock a little at a time, reducing and allowing the rice to absorb the moisture before adding more. The whole process should take about 20 -25 mins and its best to keep stirring throughout. I like the rice el dante. 

Stir in the clams - garnish with the lemon zest, chopped parsley and generously drizzle with olive oil. You can also squeeze some fresh lemon juice over the risotto. Serve immediately.

Tip – the risotto should be thick, but not stodgy. Careful not to overcook the rice or leave in too much liquid. Remember to add small amounts of liquid at a time. 

Bon apetito – with a glass on white wine yum !