[CH] Last Nights Dinner - Clam Risotto

RisaG (radiorlg@yahoo.com)
Mon, 28 Jan 2002 09:43:53 -0800 (PST) 

This was last night's dinner. It was delicious and
easy to put together. I used one chile, seeded and
chopped but of course, that can be upped. Of course,
you can leave the seeds in too.

Of course, make sure to use arborio rice. Regular
white rice won't do. 

                     *  Exported from  MasterCook  *

                               Clam Risotto

Recipe By     : RisaG
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Rice
                Seafood

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   2      cans          whole baby clams
   2      tbsp          extra virgin olive oil
   2      cloves        garlic -- minced
   2      tbsp          flat-leaf parsley -- chopped
                        red chile pepper -- chopped
   1      cup           canned tomatoes -- pureed
                        salt -- to taste
                        Risotto:
   5      cups          fish broth -- or clam juice
     1/4  cup           extra-virgin olive oil
   1      small         yellow onion -- minced
   2      cups          Arborio rice
   1      cup           dry white wine -- or water
   1      tbsp          flat-leaf parsley -- chopped
                        salt -- to taste

For clams: When removing clams from cans, soak them in
a bowl with milk for 1/2 hour. Then rinse and drain
well. Dry.

Heat oil over medium heat. Add parsley, garlic, and
chile. Cook, stirring until garlic begins to color,
about 1 minute. Add tomatoes and bring to a boil.
Reduce heat to low and simmer, uncovered, for 2-3
minutes. Season with salt and pepper. 

Raise the heat and reduce sauce to 1 cup. Turn off
heat and add canned clams. Cover. You don't need to
cook these clams as they are already cooked. Just heat
them through this way.

For risotto: Heat the broth in a medium saucepan and
keep warm over low heat.

Heat the oil in a large skillet (or cast iron pan).
Add onion and cook, stirring, until the onion begins
to brown, about 3 minutes. Add rice and stir until it
is well coated with oil and onion, about 1 minute. Add
the wine, cook and stir until wine is reduced. Add 1/2
cup of hot broth, or just enough to cover the rice.
Cook, stirring constantly, until the broth is absorbed
completely. Add more broth and continue to cook until
the rice is cooked thoroughly, and is creamy. This
should take about 25 minutes. Remember to keep on
stirring, especially after adding the next addition of
broth.

When the broth is completely reduced and the rice
looks somewhat dry, add the clam sauce and the parsley
to the rice. Stir quickly for a moment. Taste and
adjust seasoning. Serve immediately.

                   - - - - - - - - - - - - - - - - - -





=====
RisaG

MK Independent Beauty Consultant
mailto: radiorlg@yahoo.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 01/18/02

__________________________________________________
Do You Yahoo!?
Great stuff seeking new owners in Yahoo! Auctions! 
http://auctions.yahoo.com