Ingredients
- 1 kg purged clams
- 350 g Vialone nano or Carnaroli rice
- 200 g robiola
- tarragon
- lemon
- parsley
- butter
- White wine
- vegetable broth
- extra virgin olive oil
- salt
To prepare creamy risotto with clams, collect the clams in a saucepan with a few tablespoons of oil, 2 sprigs of parsley and 2 lemon wedges, cover and cook for 3-4 minutes, until they are open.
Shelled clams, keeping some whole for decoration. Strain their cooking base in a fine mesh strainer, lined with a double layer of kitchen paper.
toast rice in a saucepan with a knob of butter for 2-3 minutes. Pour it in with a splash of white wine, then cook it adding little less than 1 liter of broth, in 13-15 minutes.
stir in finally with another small knob of butter, the robiola cheese, 4 sprigs of tarragon peeled and cut into strips and some filtered clam water; season with salt if needed.
Complete risotto with shelled clams and a few drops of lemon; decorate it with clams kept whole and serve immediately.
serve with a still white wine, on this risotto the ideal is a fresh wine with a good flavor, preferably produced near the sea, such as Cole di Luni Vermentino Gray Label 2019 by Lunae Bosoni.
The extra idea: the cooking base of the clams is naturally savory and should be added to the risotto only at the end and little by little, tasting it gradually to avoid the flavor being too salty.
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