Clam Risotto
Indulge in the creamy, ocean-inspired elegance of this Clam Risotto, a sophisticated yet approachable dish perfect for impressing seafood lovers at your table. Made with tender, fresh clams and creamy Arborio rice, this recipe combines the briny essence of the sea with the richness of Parmesan cheese, a splash of dry white wine, and a hint of zesty lemon. The key to this dish lies in its careful layering of flavors, beginning with the aromatic base of sautéed onions and garlic and culminating in the addition of a luxurious, clam-infused broth. Perfectly al dente and garnished with vibrant parsley and shell-on clams for a stunning presentation, this Clam Risotto makes an ideal centerpiece for a gourmet dinner. Whether you're hosting a special occasion or simply treating yourself to a culinary escape, this dish delivers decadent comfort in every bite.
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Ingredients
- 2 pounds fresh clams
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 whole (finely diced) small onion
- 3 cloves (minced) garlic
- 1.5 cups Arborio rice
- 1 cup dry white wine
- 4 cups chicken or seafood stock
- 2 tablespoons (chopped) fresh parsley
- 0.5 cup (grated) Parmesan cheese
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 teaspoon lemon zest
Directions
Step 1
Rinse the clams thoroughly under cold water and discard any that are cracked or remain open after tapping gently. Set aside.
Step 2
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 clove of minced garlic and cook for 1 minute until fragrant.
Step 3
Add the clams and 1/2 cup of dry white wine to the pot. Cover and cook for 5-7 minutes, shaking the pot occasionally, until the clams open. Discard any clams that do not open.
Step 4
Remove the clams from their shells (reserve a few in their shells for garnish, if desired). Strain the clam cooking liquid through a fine mesh sieve and set aside this flavorful liquid for later use.
Step 5
In a large skillet or saucepan, heat the remaining olive oil and butter over medium heat. Add the diced onion and remaining minced garlic. Cook for 3-4 minutes until the onion is soft and translucent.
Step 6
Add the Arborio rice and stir well to coat the grains in the oil and butter. Toast the rice for 2-3 minutes, stirring frequently, until it becomes slightly translucent at the edges.
Step 7
Pour in the remaining 1/2 cup of white wine and stir constantly until almost fully absorbed by the rice.
Step 8
In a separate pot, combine the strained clam cooking liquid with the chicken or seafood stock. Keep this mixture warm over low heat.
Step 9
Begin adding the warm stock to the rice, one ladleful at a time, stirring constantly and allowing each addition to absorb before adding the next. Continue this process for about 20-25 minutes until the rice is tender but still has a slight bite (al dente).
Step 10
Once the rice is cooked, stir in the shelled clams, Parmesan cheese, parsley, lemon zest, and a small amount of salt and black pepper. Adjust seasoning as needed.
Step 11
Remove the risotto from the heat and let it rest for 2-3 minutes to allow the flavors to meld.
Step 12
Serve the clam risotto immediately, garnished with the reserved clams in their shells (if using) and an extra sprinkle of parsley. Enjoy!
Nutrition Facts
| Serving size | (2599.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2802.7 |
| Total Fat 101.6g | 0% |
| Saturated Fat 31.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 714.3mg | 0% |
| Sodium 6657.1mg | 0% |
| Total Carbohydrate 152.0g | 0% |
| Dietary Fiber 3.2g | 0% |
| Total Sugars 5.0g | |
| Protein 260.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1420.0mg | 0% |
| Iron 256.7mg | 0% |
| Potassium 6365.4mg | 0% |
Source of Calories