RISOTTO WITH CLAMS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a Dutch oven over medium heat. Add the olive oil and pancetta and cook, stirring occasionally, until the pancetta is golden brown and crispy, about 5 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate and reserve.
- To the pan with the pancetta drippings, add the shallots, garlic and salt. Cook until fragrant, stirring with a wooden spoon, 2 minutes. Stir in the rice and coat with all the flavors of the pan. Toast the rice for 2 minutes. Deglaze with 1 cup of the prosecco and cook, stirring constantly, until the liquid is almost entirely absorbed. Add 1 cup of the clam juice and cook, stirring, until almost completely absorbed, 6 to 8 minutes. Continue adding the clam juice, 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding the next. Cook until the rice is tender but not mushy, about 20 minutes.
- Meanwhile, to a small saucepan, add the remaining 1/2 cup prosecco and the New Zealand clams. Cover the pan and place over high heat. Cook, shaking occasionally, until the clams have opened, about 4 minutes. Discard any clams that do not open. Set aside.
- To finish the risotto, stir in the Parmesan, butter, reserved pancetta and the chopped littleneck clams along with their juice. Cook until the clams are cooked through and the butter and cheese are melted in, an additional 2 minutes. The risotto should have some movement and not be too thick.
- In a small bowl, mix together the parsley and lemon zest. Stir half of the mixture into the risotto. Using a slotted spoon, scoop the steamed New Zealand clams over the top of the risotto and finish with the remaining parsley mixture.
SEAFOOD RISOTTO
An easy Seafood Risotto recipe.
Categories Rice Shellfish Tomato Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine 2 1/2 cups water and bottled clam juice in medium saucepan. Bring to simmer. Keep warm over low heat.
- Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add shallots; sauté until light golden, about 4 minutes. Add rice; sauté 2 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.
- Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring often. Continue adding clam juice mixture by 1/2 cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes. Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp, scallops and garlic and sauté until shrimp and scallops are opaque in center, about 6 minutes. Mix seafood into rice. Cook 3 minutes longer. Remove risotto from heat. Season to taste with salt and pepper. Transfer to serving bowl. Stir in chopped parsley and serve.
CLAM RISOTTO
Make and share this Clam Risotto recipe from Food.com.
Provided by JoJoStar
Categories Short Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 2 quart saucepan melt butter over medium heat.
- Saute minced shallots in butter until soft but not browned.
- Add the rice and cook until the rice becomes translucent.
- Add the wine and cook until nearly dry.
- Add one cup of hot, not boiling, clam juice.
- Stir the rice continually as it cooks.
- When the rice absorbs all the juice add another cup and continue to stir the rice.
- Continue in this manner until you add the last cup of clam juice.
- At this time the rice should be fully cooked. If not add a little water and continue to stir and cook until the rice is just cooked through.
- Next, add the clam meat and cook for one minute.
- Add the cream and season the rice to taste.
- Cook for one additional minute.
- Serve immediately.
Nutrition Facts : Calories 511.3, Fat 8.2, SaturatedFat 4.5, Cholesterol 38.5, Sodium 917.5, Carbohydrate 89.8, Fiber 3.1, Sugar 8.3, Protein 12.3
CLAM RISOTTO WITH LEMON
Steps:
- In a high-sided sauté pan or Dutch oven over medium-high heat, heat 2 tablespoons of the olive oil. Add 3 cloves of the garlic and sauté for a minute or two, until soft. Add the clams and wine, cover and steam just until the clams open, 2 to 3 minutes.
- Discard any clams that fail to open. Strain and reserve the liquid. You should have about 4 cups liquid; if you don't, add water to make 4 cups. Place in a saucepan and set over low heat until hot. Put the clams in a heatproof container and place in the refrigerator until cool enough to handle. For easy eating, shuck the clams when cool. Discard the shells and reserve the meat. For a fancier presentation, leave the clams as is.
- In a large sauté pan over medium heat, heat the remaining 2 tablespoons olive oil. Sauté the remaining 3 cloves garlic and the onion until soft but not browned, 2 to 3 minutes. Add the rice and stir to coat. Add the reserved liquid, 1 cup at a time, stirring until the liquid is absorbed, 5 to 6 minutes, before the next addition. When finished, the rice should be toothsome but not crunchy. If necessary, continue to add liquid to achieve the desired consistency. When the rice is just al dente, remove the pan from the heat and fold in the clams and butter until the risotto is glossy.
- Divide the risotto among 4 warm plates. Drizzle each plate with olive oil. Grate lemon zest over the top of each plate and serve.
SEAFOOD RISOTTO
Risotto must be served immediately so you can best savor its rich creaminess. There's just enough for two healthful "romantic" portions.;) Then complete the meal with a green salad, "just-baked" bread and white wine. Found this in Cooking Light Magazine, October 2008 edition.
Provided by Manami
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring broth and clam juice to a simmer in a medium saucepan (do not boil); keep warm over low heat.
- Melt butter in a large saucepan over medium heat.
- Add shallots to pan; cook 2 minutes or until tender, stirring frequently.
- Add rice and saffron to pan; cook 30 seconds, stirring constantly.
- Add lemon juice to pan; cook 15 seconds, stirring constantly.
- Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly.
- Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
- Stir in tomatoes; cook for 1 minute.
- Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally.
- Remove from heat; stir in cream.
- Sprinkle with parsley, if desired.
Nutrition Facts : Calories 885.1, Fat 12.2, SaturatedFat 6.4, Cholesterol 136.3, Sodium 643.5, Carbohydrate 156.1, Fiber 5.9, Sugar 4, Protein 35.5
FRESH BAKED STUFFED CLAMS RECIPE
Enjoy these freshly baked clams stuffed with parmesan cheese and breadcrumbs served with a squeezing-over of lemon wedges.
Provided by Recipes.net Team
Categories Seafood
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place your clams in a container with clean water. Soak them for 30 minutes.
- Shuck the clams by using a knife to cut the shells in half.
- Combine garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl.
- Coarsely chop the clams and combine with the lemon juice in a separate bowl.
- Place the clam shells on a baking sheet and divide the chopped clams between them. You can use a thin bed of rock salt to stabilize the shells if needed.
- Top with the bread crumb mixture and drizzle with the butter.
- Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, for about 2 minutes.
- Garnish with lemon wedges and serve.
Nutrition Facts : Calories 277.00kcal, Carbohydrate 15.00g, Cholesterol 12.00mg, Fat 21.00g, Fiber 1.00g, Protein 8.00g, SaturatedFat 4.00g, ServingSize 6.00, Sodium 348.00mg, Sugar 1.00g
SHRIMP SCAMPI RISOTTO
If you enjoy the classic flavors of a shrimp scampi pasta, this is just the recipe for you! Using the reserved shrimp tails in the clam juice helps to intensify the flavor of the broth used in the risotto. The result is a creamy, fresh and shrimp forward dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the clam broth: Combine 4 1/2 cups water, the clam juice, lemon zest and parsley stems in a saucepan. Smash 3 garlic cloves and add to the pan along with the shrimp tails. Bring to a simmer over medium heat.
- Meanwhile, chop the onion and remaining 3 garlic cloves. Heat 2 tablespoons butter and the olive oil in a large pot over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, red pepper flakes and a pinch of salt; cook 30 seconds. Add the rice and cook until it starts to toast, 2 minutes. Add the wine, scraping up any browned bits, and cook until absorbed, about 3 minutes.
- Strain the clam broth, then return to the saucepan and keep warm over low heat. Add 3 cups clam broth and 1/2 teaspoon salt to the rice and cook, stirring, until mostly absorbed, 8 to 10 minutes. Add 3 more cups clam broth and simmer, stirring, until the rice is just tender and the liquid is thickened, 10 to 12 minutes. Stir in the shrimp in the last 2 minutes of cooking and cook until opaque.
- Remove the risotto from the heat and stir in the remaining 1 tablespoon butter, the lemon juice and most of the chopped parsley. Add enough clam broth until creamy; season with salt and pepper. Divide among bowls and top with the remaining parsley.
Nutrition Facts : Calories 460, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 186 milligrams, Sodium 782 milligrams, Carbohydrate 60 grams, Fiber 2 grams, Sugar 2 grams, Protein 26 grams
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RISOTTO WITH CLAMS | GIADZY
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Servings 4Estimated Reading Time 5 minsAuthor Giada De LaurentiisTotal Time 1 hr 10 mins
- Heat a Dutch oven over medium heat. Add the olive oil and pancetta and cook, stirring occasionally, until the pancetta is golden brown and crispy, about 5 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate and reserve.
- To the pan with the pancetta drippings, add the shallots, garlic and salt. Cook until fragrant, stirring with a wooden spoon, 2 minutes. Stir in the rice and coat with all the flavors of the pan. Toast the rice for 2 minutes. Deglaze with 1 cup of the prosecco and cook, stirring constantly, until the liquid is almost entirely absorbed. Add 1 cup of the clam juice and cook, stirring, until almost completely absorbed, 6 to 8 minutes. Continue adding the clam juice, 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding the next. Cook until the rice is tender but not mushy, about 20 minutes.
- Meanwhile, to a small saucepan, add the remaining 1/2 cup prosecco and the New Zealand clams. Cover the pan and place over high heat. Cook, shaking occasionally, until the clams have opened, about 4 minutes. Discard any clams that do not open. Set aside.
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- Put the clams and 1/2 cup water in a large skillet over medium-high heat; cover and cook for 4 minutes or until the shells open. Remove the clams from the pan, reserving the cooking liquid. Cool clams. Remove the meat from the shells, and set aside.
- Bring 8 cups water to a simmer in a large saucepan (do not boil). Keep warm over low heat. Put 2 tablespoons olive oil, parsley, and garlic in a large saucepan; cook over medium-high heat until garlic sizzles. Add the rice, and stir until coated; cook for 5 minutes, stirring constantly. Stir in reserved clam liquid; cook until the liquid is absorbed, stirring constantly. Add water, 1 cup at a time, stirring constantly until each portion of water is absorbed before adding the next. Continue until rice is tender. Season with salt and pepper. Add clams; cook 3 minutes or until thoroughly heated. Stir in 1 tablespoon olive oil, and sprinkle with parsley, if desired. Serve immediately.
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CLAM RISOTTO WITH BACON AND CHIVES RECIPE | MYRECIPES
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Servings 4Published 2004-06-10
- In a large pot, cook the bacon until crisp. Remove the bacon from the pot and pour off all the fat. In the same pot, heat the oil over moderately low heat.
- Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
- Add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed.
- Stir in the chives, pepper, and clams. Cook, stirring, until the clams are just done, about 1 minute. Taste for salt and add more salt if needed.
- Wine Recommendation: To make this risotto sing, serve it with a nicely acidic, herbal Verdicchio di Matelica or Verdicchio di Castelli di Jesi.
CLAM RISOTTO WITH BACON AND CHIVES RECIPE - FOOD & WINE
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5/5 Published 2013-12-07Servings 4
- In a large pot, cook the bacon until crisp. Remove the bacon from the pot and pour off all the fat. In the same pot, heat the oil over moderately low heat.
- Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
- Add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed.
- Stir in the chives, pepper, and clams. Cook, stirring, until the clams are just done, about 1 minute. Taste for salt and add more salt if needed.
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