Chef María Amado

Clams and Mushroom Risotto

Recipe by
| Servings: 6-8 Persons

Make a creamy risotto is very simple, all you need is time and patience. Although the instructions I give here seem long and tedious, they are really easy once you learn the tricks of the risotto. For example it is better to put a little heating broth which here indicated them, since absorption of rice is sometimes unpredictable. I encourage you to practice, and then the results will be very rewarding.

Ingredients for Clams

  • 750 g. fresh clams or 3 cans 4oz.c / or
  • 1 ½ Tbsp of extra virgin olive oil
  • 1 Tbsp minced garlic
  • ½ cup dry white wine
  • 1 bay leaf
  • Kosher salt

Preparation of Clams

1 . In a large bowl put the clams with water and salt (1 ½ Tbsp of salt per liter of water). To loosen the sand. Leave them to soak for 20 minutes. Drain in a colander and rinsing them well under running water.

2 . Put a large pot over medium heat, add the olive oil.

3. Add a tablespoon of garlic and bay leaf, let cook for 1 minute.

4 . Add the white wine and when it starts to boil, add the clams, cover and let cook for 5 minutes. Turn off heat, discard those that are closed. Book clams and strained broth, which will serve for the preparation of risotto.

IN CASE OF USE CANNED CLAMS :

1 . Rinse drain well and reserve the juice (broth) cast.

2. Heat a tablespoon of olive oil, saute garlic for 2 minutes without burning.

3 . Add the clams, stir – fry for 1 minute.

4 . Add ¼ cup of white wine and reduce. Turn off heat and set aside. Check if you need to add salt.

Ingredients for Mushrooms

  • 8 oz. sliced ​​fresh mushrooms
  • 1 ½ Tbsp of extra virgin olive oil
  • 1 Tbsp finely chopped garlic
  • 1 tsp finely chopped parsley
  • Kosher salt and freshly ground pepper to taste

Preparation of Mushrooms

1. Season the mushrooms and dress with a tablespoon of olive oil, garlic and parsley. Mix well.

2. Place a large skillet over high heat, add half a tablespoon of olive oil.

3 . Add the mushrooms and saute for 5 minutes. Check the salt and pepper. Turn off heat and set aside.

Ingredients for Risotto

  • 2 Tbsp unsalted butter
  • 1 Tbsp of extra virgin olive oil
  • 1 Tbsp finely chopped onion
  • 16 oz. (1 lb.) of Arborio or Carnaroli rice Italian
  • 5½ cups of clam broth (approx.).

Use the broth to cook the clams and complete with a can of clam juice (Clam Juice) 40 oz.

  • ¼ cup dry white wine
  • Kosher salt and fresh black pepper

To finish the risotto

  • 1 Tbsp grated Parmesan cheese
  • 1 Tbsp unsalted butter

Preparing Risotto

The risotto cooking time is approximately 30 minutes.

1. Prepare a large pot low for risotto and a medium saucepan to heat the clam broth. Arrange them on the stove next to each other to work more comfortably. Heat the broth and leave a soup ladle in the pot, which will serve to add to the risotto.

2. Heat the butter and olive oil in the pot of risotto. Add onion and with a wooden spoon over medium heat, go rehogándola until translucent, taking care not to burn.

3. Add rice and stir well until covered with butter. Add salt and pepper.

4 . Add a ladleful of clam broth and stir until the rice is almost dry. Then add another ladle of broth, and so on stirring constantly, or add more than one ladle of broth at a time.

5. Go checking if the rice is almost tender, at this time add wine, stir and let absorb it .

6 . Continue adding more broth until tender but firm.

7. Turn off the heat, add the Parmesan cheese, butter and mix well. Check the salt and pepper. The risotto should be creamy but not very wet 8. Add the clams and mushrooms drained carefully mixing. Serve immediately.

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