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Clam Risotto 2

Risotto de Pevarasse

On Christmas Eve the Venetian tradition is to eat Risotto de Pevarasse (Venetian Clams risotto)
Course Primi
Cuisine Italian
Keyword Christmas, Clam, risotto
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 280 kcal
Author Fiona Maclean adapted from Mionetto


  • 500 g carnaroli rice
  • 80 g butter
  • 100 g olive oil
  • 4 cloves garlic chopped finely
  • 1 kg pavarazze these are Venetian clams - if you can't find them, substitute any fresh clams in their shells
  • 200 g dry white wine
  • 1 tbsp chopped parsley
  • 1 onion finely chopped
  • 300 g fresh chopped tomato Skin vine tomatoes and remove the seeds, before chopping the flesh
  • 500 g hot vegetable stock You can use a low salt stock cube or Marigold stock powder
  • Salt and pepper


  1. Wash the clams to remove any dirt or sand.
  2. In a large pan, heat the clams with half the oil, half of the minced garlic, 100g of white wine and pepper.

  3. Cover and steam until the clams start to open. Discard any that do not open.
  4. Remove the clams from the shells and separate the stock, filtering with a cloth to remove any grains of sand. keep the stock hot.

  5. Next, start the risotto by gently frying the garlic and the onion with butter and half remaining oil.

  6. Add the rice and cook until the grains become shiny and transparent.
  7. Add the remaining 100g white wine.
  8. Next, add the chopped tomatoes and vegetable stock one ladle at a time. Only add more liquid when the previous ladle has been absorbed. Make sure the vegetable stock is piping hot.

  9. When all the vegetable stock has been absorbed and the rice is half cooked add the fish stock.  Then, stir through the clams

  10. Finally, once the rice is cooked, stir through extra virgin olive oil and check the seasoning.  Leave to stand for 5 minutes then stir and garnish with parsley.

  11. Stir again, check and season well and serve!