Clam risotto with grated bottarga

• 15 minutes to prepare • 25 minutes to cook • Serves 4

 

 

Alla pescatora

Linguine with clams is an Italian classic and one of my favorite dishes, but this risotto with clams is a wonderful variation, especially with the addition of the bottarga.
I am from the north of Italy, where risotto is more of the norm than dry pasta, so risotto with seafood is common, especially in the coastal areas.

This tasty and delicate risotto is not difficult to make and requires no particular skill, just follow the step by step directions and you’ll enjoy a creamy and fragrant outstanding dish!
The use of an Italian rice is mandatory: possibly Carnaroli otherwise Arborio, Roma or Vialone Nano. I recommend a seafood stock for a better smell but a vegetable one gives a perfect outcome as well.


Here's what you will need for the 4-serving recipe:

 

320 g Carnaroli rice

1 kg mussels

200 g frozen clams (without shells)

1 sprig parsley

100 ml white wine

50 g fresh shallot

tuna bottarga   

fish broth

EVO oil

salt and pepper

1. Put a half shallot well chopped in a pot. When it is well sautéed, add half a glass of white wine and flambé for the alcohol to disappear. Then incorporate the fish broth and leave it over low heat. This broth must be incorporated into the rice always hot
2. In another pan chop the rest of the shallot and sauté it with a little oil. When transparent, add the rice and cook it a little. Next we add four saucepans of the broth, strained and hot
3. Stir it to remove the starch of the rice and add the broth little by little as the rice absorbs it
4. Cook the rice over medium heat in about 20 minutes. After 10 minutes, add the clams, previously drained
5. When the rice is cooked, accompany it with a drizzle of olive oil, a little parsley, grated bottarga and pepper.

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.