Risotto de Pevarasse
Ingredients
- 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
Instructions
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Wash the clams to remove any dirt or sand.
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In a large pan, heat the clams with half the oil, half of the minced garlic, 100g of white wine and pepper.
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Cover and steam until the clams start to open. Discard any that do not open.
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Remove the clams from the shells and separate the stock, filtering with a cloth to remove any grains of sand. keep the stock hot.
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Next, start the risotto by gently frying the garlic and the onion with butter and half remaining oil.
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Add the rice and cook until the grains become shiny and transparent.
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Add the remaining 100g white wine.
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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.
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When all the vegetable stock has been absorbed and the rice is half cooked add the fish stock. Then, stir through the clams
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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.
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Stir again, check and season well and serve!