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    • Clam Risotto

    Mark Sharron
    Medium difficulty
    35 minutes
    02-Apr
    Clam Risotto is a classic Italian dish that is easy to make and flavorful. This dish combines the rich flavours of clams, white wine, and Parmesan cheese with the creamy texture of risotto. It's a simple yet satisfying meal that can be enjoyed any time of the year. The combination of ingredients creates a dish that is both comforting and delicious. Whether you're looking for a quick weeknight meal or a more elaborate dish for a special occasion, Clam Risotto is sure to please.
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    Ingredients

    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 1 cup arborio rice
    • 3 cups vegetable broth
    • 1/2 cup white wine
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon red pepper flakes
    • 2 cans (6.5 ounces each) chopped clams, drained
    • 1/4 cup freshly grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley
    • Salt and freshly ground black pepper, to taste

    Method

    • Step-by-Step Method for Clam Risotto
    • Gather all ingredients to ensure readiness and accuracy.
    • Measure and prepare (dice, chop, mince, grate) onion, garlic, parsley, Parmesan, and other components.
    • Place vegetable broth in a pot and heat to a low simmer; keep warm throughout cooking.
    • In a wide, heavy pan, heat olive oil over medium flame.
    • Add diced onion to pan; cook, stirring, until translucent but not browned (about 3–4 minutes).
    • Add minced garlic; cook 30 seconds until fragrant.
    • Add arborio rice; stir to coat grains with oil and lightly toast for 1–2 minutes.
    • Pour in white wine; stir until absorbed and you detect minimal alcohol aroma.
    • Add dried thyme and red pepper flakes, stirring to distribute evenly.
    • Begin adding hot vegetable broth to the rice, 1/2 cup at a time, stirring frequently.
    • Allow rice to absorb most of the liquid before adding more broth; continue until all broth is used and rice is creamy but still al dente (about 18–20 minutes).
    • While risotto is cooking, drain canned clams; reserve some liquid for optional flavor boost.
    • At final 5 minutes of rice cooking, stir in the chopped clams and, if desired, 2–3 tablespoons of reserved clam liquid.
    • Remove pan from heat; stir in grated Parmesan cheese for richness and emulsification.
    • Season to taste with salt and freshly ground black pepper.
    • Fold in chopped fresh parsley for freshness and color.
    • Let risotto rest for 1 minute off the heat to allow flavors to meld.
    • Spoon risotto onto warmed plates, shaping gently for attractive presentation.
    • Garnish with extra chopped parsley and a dusting of Parmesan if desired.
    • Serve immediately, ideally with lemon wedges and a chilled glass of crisp white wine.