Ginger Carrot Risotto with Clams

Carrot, Ginger, and Clam Risotto

Category: First Courses (Primi Piatti)

Serves: 4

This vibrant and aromatic risotto is a beautiful fusion of fresh carrots, zesty ginger, and briny clams. The creamy texture of the Carnaroli rice is enhanced by a fragrant ginger-infused olive oil, creating a perfect balance of flavors. The addition of fresh herbs and butter takes this dish to a whole new level of comfort, making it an exquisite choice for a special dinner or a flavorful weeknight meal.

Ingredients

Instructions

1. Infuse the Olive Oil:
   To start, prepare the ginger-infused olive oil. In a small pan, warm two tablespoons of extra virgin olive oil over low heat. Add the 10g of fresh ginger, peeled and thinly sliced, and let it gently infuse in the oil for about 15 minutes. Remove from heat and let the oil rest for 24 hours to fully infuse. After this time, strain the oil to remove the ginger slices.

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2. Cook the Clams:
   While the oil is infusing, it’s time to prepare the clams. In a large pan, combine the clams (after carefully purging any sand) with one garlic clove, lightly smashed, and a sprig of parsley. Cover the pan with a lid and let the clams open up over medium heat. This should take about 5 minutes. Once the clams have opened, remove them from their shells, reserving a few whole ones for garnish, and set aside.

3. Toast the Rice:
   In a separate large pot, toast the Carnaroli rice over medium heat. Stir continuously for 2-3 minutes until the rice becomes lightly golden and fragrant. This will enhance the nuttiness of the rice and prepare it to absorb all the delicious flavors.

4. Cook the Risotto:
   Add finely chopped shallot and the remaining garlic to the pot with the rice, cooking for another 2-3 minutes until softened. Add a pinch of salt and pepper to season. Begin adding the vegetable broth, one ladle at a time, stirring continuously to allow the rice to absorb the liquid. After about 10-12 minutes, when the rice is halfway cooked, grate ½ tsp of fresh ginger directly into the risotto for an extra punch of flavor. Continue to add broth and stir until the rice reaches the perfect creamy consistency.

5. Finish the Risotto:
   Once the rice is cooked to al dente perfection, stir in the butter for richness. Gently fold in the cooked clams, reserving a few for garnish, and adjust seasoning with salt and pepper as necessary.

6. Serve and Garnish:
   Spoon the risotto onto serving plates, topping each portion with a few whole clams in their shells. Garnish with finely chopped parsley and chives. Drizzle a small amount of the ginger-infused olive oil over the top for added aroma and depth of flavor. Serve immediately and enjoy!

Chef’s Tips:

• Infused Oil Tip: If you’re short on time, you can speed up the infusion process by warming the oil and ginger on low heat for a shorter period of time. However, allowing it to rest for 24 hours will result in a more intense flavor.

• Clams Preparation: If you’re unable to find fresh clams, you can substitute with other shellfish, such as mussels or shrimp. Just be sure to adjust the cooking time accordingly.

• Creamy Consistency: The key to a perfect risotto is patience. Stirring frequently and adding the broth gradually allows the rice to release its natural starches, creating that signature creamy texture.

This Carrot, Ginger, and Clam Risotto is a wonderfully refreshing dish that combines the earthiness of carrots with the bright zing of ginger and the briny sweetness of clams. The interplay of flavors makes it a memorable meal, perfect for any occasion.