Prep 15 mins
Cook 30 mins
- 30 littleneck clams, scrubbed
- 3 cups chicken stock
- 3 cups water, mixed with the chicken stock
- 1 tablespoon butter
- 1⁄3-1⁄2 cup finely chopped onion
- 2 -3 teaspoons finely chopped garlic
- 1 jalapeno pepper, seeded and minced
- 2 cups arborio rice
- 2⁄3 cup dry white wine
- 2 cups asparagus spears, trimmed of tough bottom ends and cut into 1-inch sections (10 to 12 medium spears)
- 2 tablespoons fresh parsley, chopped
- 1⁄2 teaspoon grated fresh lemon rind
- kosher salt
- freshly ground white pepper
- 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).
This was simply yummy! I didn't have any clams, so I had to use prawns, but it was still good and I thought the parsley and lemon zest really added a nice touch at the end.