Clam Risotto

History & Background

Typical of Venetian, Romagnolo and Campanian coasts, clam risotto entered fine coastal cooking in the 20th century. The Venetian version is white; Neapolitan often adds fresh cherry tomato.

Ingredients for 4

• 320g Vialone Nano rice
• 1kg true clams
• 1L light fish stock
• 2 garlic cloves
• ½ glass dry white wine
• Chopped parsley
• Chilli (optional)
• Extra virgin olive oil
• Salt, pepper

Method

1. Purge the clams in salted water for at least 2 hours.
2. In a wide pan, open them with garlic, parsley and white wine, covered, 3–4 minutes.
3. Shell 2/3 of them; carefully filter the cooking liquid.
4. In a heavy pan, warm olive oil with garlic and toast the rice for 2 minutes.
5. Deglaze with the filtered clam liquid, then continue with hot stock.
6. At 12 minutes, fold in the shelled clams.
7. Stop at 16 minutes and manteca off heat with extra virgin olive oil (never butter) and parsley.
8. Serve topped with intact clams in shell.

Wine pairing

Soave Classico, Falanghina or Vermentino: saline whites that accompany without covering the mollusc.

Common mistakes

• Not purging the clams: you'll find sand in every bite.
• Manteca-ing with butter or Parmigiano: covers the marine flavour. Oil only.
• Overcooking the clams: turn rubbery. They should only open.