Risotto with Asparagus and Clams

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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