Risotto with clams, robiola cheese and beans

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

 

 

Alla pescatora III

Risotto with clams, robiola cheese and beans is an easy and elegant dish, with a special, delicate taste.

The risotto is creamy and slightly acid because of robiola cheese, and it is combined with a simple white beans'puree, enriched with clams.
The risotto, made with Carnaroli (but also Vialone Nano will serve the purpose) is cooked in fish broth, not to cover the delicate acidity of robiola, reinforced by the white wine. I chose not to use more cheese in mixing, but if you prefer a more intense taste you can add Parmesan, aware that it will partially cover the sweetness of beans. Enjoy!

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

 

320 g Carnaroli rice

500 g fresh clams with shells

200 ml white wine

1 shallot

30 g butter

100 g robiola cheese

400 g canned - already boiled - white beans

2 cloves garlic

fish broth

EVO oil

salt and pepper

1. Place clams in a bowl with salted water (20 g of salt in about half a liter of water) and let them there for 2 hours. At the end of this time, take them out of the water, being careful not to lift any dirt from the bottom
2. Preheat pan over medium heat and add 3 tablespoons of EVO oil and garlic. Once oil starts to bubble, toast the garlic for a couple of minutes
3. Add your fresh clams into the pan and cook for 7 minutes with the lid on. Discard the garlic and closed clams
4. When there is 1 min left before the clams finish cooking, add in half the white wine and take off the lid to make it evaporate, then filter out the clams' water and keep aside separately
5. Put a half shallot well chopped in a pot. Then incorporate the fish broth and leave it over low heat. This broth must be incorporated into the rice always hot
6. In another pan melt the butter. When transparent, add the rice and cook it a little. Next, add the rest of the white wine and let it evaporate it. Then, add four saucepans of the broth, strained and hot
7. Stir it to remove the starch of the rice and add the broth little by little as the rice absorbs it
8. In a blender, mix robiola cheese, with white beans and clams water, until you obtain a smooth cream, and keep aside
9. Cook the rice over medium heat in about 20 minutes. After 10 minutes, add the clams, previously drained, together with the robiola and beans' cream
10. When the rice is cooked, accompany it with freshly ground pepper and some clams with shells.

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