Risotto with Clams (Risotto ai Fasolari)
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Clams (Fasolari) | 2 kg |
| Carnaroli Rice | 320 g |
| Garlic | 2 cloves |
| Extra Virgin Olive Oil | 5 tbsp |
| Clams (shucked) | 500 g |
| White Wine | 80 ml |
| Fresh Parsley (chopped) | to taste |
| Parmigiano Reggiano DOP | to taste |
| Butter | 45 g |
| Lemon Zest | ½ lemon |
Instructions
-
Prepare the Clams:
Start by cleaning the clams thoroughly. You can do this by soaking them in cold water for 30 minutes to an hour, allowing them to expel any sand. Once cleaned, open the clams either by steaming them or by lightly heating them in a pan. Keep all the water they release while opening, as this will be used later in the recipe. Remove the clam meat from the shells and roughly chop it. Set aside both the clam meat and the water. -
-
Cook the Base Flavors:
In a large pan or skillet, heat the extra virgin olive oil over medium heat. Add the garlic cloves and sauté until they are golden and fragrant. Once the garlic is golden, remove it from the pan and discard. -
Simmer the Clams:
Pour the reserved clam water into the pan with the garlic-infused oil. Allow it to simmer for about 20 minutes on low heat, stirring occasionally. This will concentrate the flavors and create a flavorful base for the risotto. Add freshly chopped parsley to the mixture for added freshness. -
Cook the Rice:
In a separate large saucepan, bring a bit of olive oil to heat. Add the Carnaroli rice and toast it lightly for 2–3 minutes, stirring constantly to ensure it doesn’t burn. Pour in the white wine and let it cook off. Gradually begin adding the clam broth (including the water you collected earlier), one ladleful at a time. Stir the rice continuously and allow each ladle of broth to be absorbed before adding the next. Continue this process until the rice is cooked al dente, which should take about 18–20 minutes. -
Finish the Risotto:
Once the rice is cooked, stir in the chopped clams, butter, and a generous amount of Parmigiano Reggiano DOP to give the risotto its creamy texture and rich flavor. Adjust seasoning with salt, pepper, and more fresh parsley as needed. -
Serve:
Before serving, zest half a lemon over the risotto for a fresh, zesty note. Serve immediately while hot, and enjoy this luxurious and flavorful dish.
Chef’s Notes:
- Rice Type: Carnaroli rice is ideal for risotto as it has the perfect balance of starch that helps create the creamy consistency risotto is known for.
- Clams: Fasolari, or large clams, are a traditional choice for this dish, but you can use any type of shellfish you prefer, including manila clams or cockles.
- Stirring: Stir the rice constantly while cooking to help it release its starch, which contributes to the creamy texture of the risotto.
- Serving Tip: Pair this dish with a crisp white wine like Pinot Grigio or Vermentino to complement the delicate flavors of the seafood.
This Risotto ai Fasolari is a fantastic dish to impress at a dinner party or enjoy as a comforting yet refined meal. The combination of tender clams, rich butter, and the fragrant broth creates a deliciously satisfying dish that brings the flavors of the sea to your plate!
