About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Risotto with Vegetables and Red Wine | Main | Risotto with Beef, Rosemary, Sage, and Barolo Wine, Alba Style »

Risotto with Clams

Thinking of the clam risotto, I am so happy because I know I can get beautiful, fresh, local clams, easily. They are actually farmed in the bay by a friend of ours and don’t need very much scrubbing at all. Watching them open in the pan, one by one, is such a treat.

DSCF7068clams.jpg


It was quick work to remove then from the shells, chop and reserve.

Onion, garlic and parsley go into the rice as a flavor base.

rice.jpg


The liquid is water and the juice from cooking the clams.

I used the delicious olive oil, from Lake Garda, which I brought home from Italy, to finish the risotto. It wasn’t as runny as I had hoped but the flavor was perfetto!

finris.jpg

Comments (3)

Another wonderful- sounding risotto. I'm using clams tonight for one of my up-coming fish dishes. It's whole fish stuffed with shellfish(clams, mussels and shrimp). I love clams, so I'll have to try this risotto sometime. I've only been able to find aborio rice here, and it's really expensive. My husband was in Phoenix last week and he stopped in at a Trader Joes and boughte 10 boxes of aborio rice! I think I'll be making lots of aborio and even if it's not the premiere rice to use, it's what I'll be using.

Marcella Hazan:

Cindy, don't fret about the arborio. I used nothing else for decades, and in Italy it is the most popular variety. Carnaroli has some fine qualities, but in the end it's not the rice - as long as it is a variety grown for risotto - but what you do with it.

Jan - it is Jan isn't it ? - how lucky you are to have Garda olive oil. That's one item you have to bring back with you because you can't find it here. As for the consistency, yes looser would be better. It's a matter of judging when the rice is nearly done and making sure there is enough liquid in the pot to carry it through to completion with some left over.

Jan, this looks beautiful. I envy you your clams!

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This page contains a single entry from the blog posted on July 31, 2010 6:14 AM.

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