Risotto With Clams Food

MUSSELS, CLAMS AND SHRIMP WITH SAFFRON RISOTTO AND GREEN OLIVE RELISH

Steps:

• Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
• Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.

RISOTTO OF CLAMS

Steps:

• To save time, have the clams opened at the fish market. Reserve both the clams and the liquid. There should be about 1 3/4 cups of clams and about 3 cups of the liquid. Put the liquid in a kettle and add the 3 cups of water or enough to make 6 cups altogether. Bring mixture to the simmer. Cut the clams into thin slices and set aside.
• Heat the oil in another kettle and add the onion and garlic. Cook, stirring, until the onion is wilted. Add the mushrooms and cook about one minute, stirring. Add the saffron and oregano and stir. Add the tomatoes and stir to blend. Add the hot red pepper flakes, salt and pepper.
• Bring to the boil and add the rice. Stir. Add about 1/2 cup of the simmering liquid. Cook until most of the liquid is absorbed, about 3 minutes. Continue cooking the rice, adding about 1/2 cup of the liquid at a time and cooking until most of the liquid is absorbed. Stir the mixture often from the bottom. You will need from 5 1/2 to 6 cups of liquid. Remember that the risotto should not be soupy, but it will be more liquid than regular rice. The total cooking time will be from about 20 to 25 minutes or until the rice is tender.
• Add the clams, parsley and butter to the rice and stir. Cook briefly, less than a minute, until the clams are heated through. If the clams are cooked for a prolonged period, they will toughen.

CLAM RISOTTO

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.

SEAFOOD RISOTTO

Steps:

• Place water, bottled clam juice, and reserved juice from canned clams into a medium saucepan. Set over medium-high heat; bring to a boil, then reduce heat to low.
• In a large pot or deep skillet, melt butter over medium heat. Stir in onion, and cook until softened, stirring occasionally, about 10 minutes. Stir in rice, and cook, stirring, for 3 to 5 minutes. Do not let rice brown. Pour in wine, and cook, stirring, until the wine is evaporated. Add 1/2 cup of simmering broth, and stir until the broth is almost all evaporated. Then add another 1/2 cup of broth. Stir in saffron and basil. Continue adding broth 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente, about 20 minutes.
• When the inside of the rice is slightly more firm than you desire in the final dish, stir in clams, flaked salmon, and 1/2 cup broth. Stir until the liquid evaporates. Season with salt and pepper. Stir in 1/2 cup broth, and stir vigorously. Remove from heat before the liquid has completely evaporated.

RISOTTO WITH CLAMS

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.

RISOTTO WITH ASPARAGUS AND CLAMS

Steps:

• Put clams in a large covered skillet over medium-high heat, shaking a few times.
• Remove clams as soon as they open.
• As soon as they are cool enough to handle, remove clams from shells, halve (unless very small) and reserve any liquid.
• Strain clam liquid through cheesecloth and into a large saucepan with chicken stock and water.
• Bring to a boil and reduce to a simmer.
• Put butter in a heavy bottom saucepan over medium-low heat.
• Add onion, garlic and hot pepper.
• Cover and sweat until soft, about 3 minutes.
• Add rice and stir to coat.
• Add wine, increase heat to medium and bring to a boil.
• Begin adding stock, a cup or so at a time, stirring occasionally while risotto is at a simmer.
• After the second cup, add the asparagus.
• When the last cup of stock has been added, stir in reserved clams, parsley, lemon rind and salt and pepper to taste.
• When risotto is tender, but still firm, remove from heat.
• (You may not need to use up all the liquid. Keep tasting to see when the risotto is just right).

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.