Recipe Parsley risotto with mussels and clams – Italian Cuisine

Recipe Parsley risotto with mussels and clams


  • 300 g Carnaroli rice
  • 300 g clams
  • 300 g clean mussels
  • 150 g parsley
  • 8 pcs pumpkin flowers
  • 1 pc clove of garlic
  • dry white wine
  • lemon
  • pecorino cheese
  • vegetable broth
  • salt
  • pepper
  • extra virgin olive oil

For the recipe of parsley risotto with mussels and clams, drain the clams in salted water for 1 hour, changing the water after 30 minutes. Open the clams and mussels together in a saucepan with a drizzle of oil, freshly ground pepper and 1 garlic woodpecker. Strain their cooking liquid into a fine sieve lined with kitchen paper. Shell the mussels and clams, keeping aside some of the most beautiful shells as a garnish.
Peel the parsley, boil the leaves in salted water for a couple of minutes, drain them, lightly squeeze them and blend them in the cream. Toast the rice in a saucepan greased with a little oil and a pinch of salt for 1 minute; blend it with half a glass of wine and cook it for 15-17 minutes, wetting it from time to time with 1 ladle of vegetable broth and, at the end, with 1 ladle of shell liquid. Stir the risotto with 3 tablespoons of oil, 1 tablespoon of grated pecorino and the parsley cream; Incorporate 4 pumpkin flowers cut into strips. Spread the rice on the plates, complete with all the mussels and clams, the petals of the remaining pumpkin flowers and grated lemon rind.

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