posted by RisaG 06-09-100 6:49 PM
* Exported from MasterCook *
Clam Risotto with Garlic and Parsley
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Rice Dishes Seafood
Amount Measure Ingredient -- Preparation Method
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2 (6 oz.) cans chopped clams
3 tbsp. olive oil
1/2 cup onion -- chopped
2 large cloves garlic -- minced
pinch red pepper flakes
1/4 cup Italian parsley -- chopped
1 cup Arborio rice
1/2 cup dry white wine
3 cups vegetable broth
freshly ground black pepper
Open cans of clams and rinse well. Place in a small bowl and cover with some milk (any kind). Let sit for a few minutes.
Meanwhile, heat a nonstick pan. Heat 1 tbsp. of oil in pan over medium heat. Add 1/2 the onion, the garlic and the red pepper flakes and cook, stirring, until the onion begins to soften, 2-3 minutes. Be careful not to brown it.
Drain the clams and place them in the pan with the parsley. Stir well. Cook for another 2 minutes. Turn off the heat and set aside.
Heat the remaining oil in a 4 qt heavy pot over medium-high heat. Add the remaining onion and cook until it begins to soften, 2-3 minutes. Be careful not to brown it. Stir in the rice to coat the grains with the oil and onion mixture, and cook about 1 minute more. Add the wine and stir until it is thoroughly absorbed by the rice. Add the broth, 1/2 cup at a time, stirring well after each addition. Wait until each addition is almost absorbed before adding the next 1/2 cup. Reserve 1/4 cup of broth to add at the end.
When the rice is tender but still a bit firm, about 20 minutes into cooking time, turn off the heat. Add the remaining 1/4 cup of broth, the clam mixture and salt and pepper to taste, and stir well to combine with the rice. Serve immediately.
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