Best Risotto With Clams Recipes

CLAM RISOTTO

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.

RISOTTO WITH ASPARAGUS AND CLAMS

Steps:

• Put clams in a large covered skillet over medium-high heat, shaking a few times.
• Remove clams as soon as they open.
• As soon as they are cool enough to handle, remove clams from shells, halve (unless very small) and reserve any liquid.
• Strain clam liquid through cheesecloth and into a large saucepan with chicken stock and water.
• Bring to a boil and reduce to a simmer.
• Put butter in a heavy bottom saucepan over medium-low heat.
• Add onion, garlic and hot pepper.
• Cover and sweat until soft, about 3 minutes.
• Add rice and stir to coat.
• Add wine, increase heat to medium and bring to a boil.
• Begin adding stock, a cup or so at a time, stirring occasionally while risotto is at a simmer.
• After the second cup, add the asparagus.
• When the last cup of stock has been added, stir in reserved clams, parsley, lemon rind and salt and pepper to taste.
• When risotto is tender, but still firm, remove from heat.
• (You may not need to use up all the liquid. Keep tasting to see when the risotto is just right).

RISOTTO OF CLAMS

Steps:

• To save time, have the clams opened at the fish market. Reserve both the clams and the liquid. There should be about 1 3/4 cups of clams and about 3 cups of the liquid. Put the liquid in a kettle and add the 3 cups of water or enough to make 6 cups altogether. Bring mixture to the simmer. Cut the clams into thin slices and set aside.
• Heat the oil in another kettle and add the onion and garlic. Cook, stirring, until the onion is wilted. Add the mushrooms and cook about one minute, stirring. Add the saffron and oregano and stir. Add the tomatoes and stir to blend. Add the hot red pepper flakes, salt and pepper.
• Bring to the boil and add the rice. Stir. Add about 1/2 cup of the simmering liquid. Cook until most of the liquid is absorbed, about 3 minutes. Continue cooking the rice, adding about 1/2 cup of the liquid at a time and cooking until most of the liquid is absorbed. Stir the mixture often from the bottom. You will need from 5 1/2 to 6 cups of liquid. Remember that the risotto should not be soupy, but it will be more liquid than regular rice. The total cooking time will be from about 20 to 25 minutes or until the rice is tender.
• Add the clams, parsley and butter to the rice and stir. Cook briefly, less than a minute, until the clams are heated through. If the clams are cooked for a prolonged period, they will toughen.

MUSSELS, CLAMS AND SHRIMP WITH SAFFRON RISOTTO AND GREEN OLIVE RELISH

Steps:

• Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
• Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.