posted by RisaG
* Exported from MasterCook *
Risotto with Asparagus and Clams
Recipe By : Eat Fresh, Stay Healthy by Tony Tantillo & Sam Gugino (adapted)
Serving Size : 4 Preparation Time :0:00
Categories : Rice Dishes
Amount Measure Ingredient -- Preparation Method
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30 littleneck clams -- scrubbed or
2 cans chopped clams -- soaked in milk
3 cups water + 3 cups chicken stock
1 tbsp. butter
1/2 cup onion -- finely chopped
3 tsp. garlic -- minced
1 jalapeno pepper -- seeded and minced
2 cups arborio rice
2/3 cup dry white wine
2 cups asparagus spears, trimmed of tough ends -- cut in 1" inch pieces
2 tbsp. fresh parsley -- chopped
1/2 tsp. lemon rind -- grated
kosher salt and freshly ground blk pepper -- to taste
Put clams in a large covered skillet over medium-high heat, shaking a few times. Remove clams from heat 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-bottomed saucepan over medium-low heat. Add onion, garlic, and jalapeno pepper. Cover and cook gently 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. Continue adding stock as the rice absorbs the previous amount of liquid.
When the last cup of stock has been added, stir in reserved clams, parsley, lemon rind, 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 right. It should take about 25-30 minutes.