Red Clam Risotto and Rouille

Name: Red Clam Risotto and Rouille
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 serving(s)
Ingredients: 1 dozen clam, soaked and cleaned; 236.59 ml beer, preferably Dogfish Head Midas Touch; 118.29 ml tomato sauce; 2.46 ml chili paste; 2.46 ml black pepper; 1.23 ml sweet paprika; 0.25 ml smoked paprika; 29.58 ml butter; 1 shallot, chopped; 3 garlic cloves, minced; 118.29 ml arborio rice; 59.14 ml mozzarella cheese; 118.29 ml Greek yogurt; 29.58 ml olive oil; 1.23 ml dry mustard; 3 garlic cloves, minced; 4.92 ml beer, preferably Dogfish Head Midas Touch; 1.23 ml cayenne; 0.25 ml anise-flavored liqueur, Anisette, Sambuca, etc; 0.25 ml lemon juice; salt, to taste; 2 slice sourdough bread, toasted

Submitted by Pangaea

"This recipe makes a very rich risotto. It was designed around the use of Midas Touch, a Dogfish Head beer made from a mix of fermented barley, Muscat grapes and honey, then spiced with saffron. So, using that particular ale is key. Though, if you can't find it, any Belgian Pale or Wit plus a pinch of saffron would suffice. Like all risotto, this is a bit time consuming, but it's worth it. The Rouille is not in any way a traditional Rouille, so please don't take offense to my use of the word. The real stuff is just so unhealthy, I wanted to get similar flavors without so many calories."

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photo by Pangaea

Ready In:: 1hr
Ingredients:: 22
Serves:: 2

ingredients

Red Clam Risotto
1 dozen clam, soaked and cleaned
236.59 ml beer, preferably Dogfish Head Midas Touch
118.29 ml tomato sauce
2.46 ml chili paste
2.46 ml black pepper
1.23 ml sweet paprika
0.25 ml smoked paprika
29.58 ml butter
1 shallot, chopped
3 garlic cloves, minced
118.29 ml arborio rice
59.14 ml mozzarella cheese
Rouille
118.29 ml Greek yogurt
29.58 ml olive oil
1.23 ml dry mustard
3 garlic cloves, minced
4.92 ml beer, preferably Dogfish Head Midas Touch
1.23 ml cayenne
0.25 ml anise-flavored liqueur, Anisette, Sambuca, etc
0.25 ml lemon juice
salt, to taste
2 slice sourdough bread, toasted

directions

1. Combine all Rouille ingredients, except bread, and refridgerate.
2. Add beer, tomato sauce, chili paste, black pepper, sweet paprika, and smoked paprika to a stock pot and bring to a boil.
3. Reduce to a simmer, add Clams, and cover. After 10-15 minutes, clams should begin to pop open.
4. Strain out the clams, reserving all liquid, and put them aside. Should yield roughly 1-1/2 to 2 cups.
5. Heat butter in frying pan.
6. Cook garlic and shallot in butter until translucent.
7. Add dry rice, stirring constantly to coat in butter and toast, for about 3 minutes.
8. Add 1/2 cup of reserved liquid, stirring continuously until completely absorbed.
9. Continue this process with the rest of the liquid, 1/2 cup at a time. Should take about 25 minutes, but use your taste as a guide.
10. Add mozzarella and clams (now removed from the shell) for the last 5 minutes of the process.
11. Scoop onto a place and serve with Rouille spread on toasted sourdough.