Clam Risotto

JoJoStar's Note:

Creamy, clammy, delicious. Giovanni Avella

• Total Time: 1 hrs
• Prep Time: 1 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 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

Directions:

1. In a 2 quart saucepan melt butter over medium heat.
2. Saute minced shallots in butter until soft but not browned.
3. Add the rice and cook until the rice becomes translucent.
4. Add the wine and cook until nearly dry.
5. Add one cup of hot, not boiling, clam juice.
6. Stir the rice continually as it cooks.
7. When the rice absorbs all the juice add another cup and continue to stir the rice.
8. Continue in this manner until you add the last cup of clam juice.
9. 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.
10. Next, add the clam meat and cook for one minute.
11. Add the cream and season the rice to taste.
12. Cook for one additional minute.
13. Serve immediately.

Reviews

[*Parsley*]

If you like clams, you'll love this! It does take lots of time and effort, but it's worth it. You'll be rewarded with a great, different side dish. The clam juice gives it a great clam flavor. It didn't need much salt at all because of the clam juice. I will make this again, and next time I'm going to double the amount of clams! Thanx for posting this.