Name: Creamy clam risotto
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Italia
Ingredients: 1 kg Clams (to be purged); 3 Tablespoons Extra-virgin olive oil; to taste Chopped parsley; 1 Unit Lemon (juice); 320 g Carnaroli or Arborio rice; 1 L Vegetable stock; 30 g Butter; 80 g Robiola cheese; to taste Salt; to taste Pepper

STEP 1 OF 8

Clean the clams and let them purge in salted water to remove the sand.

STEP 2 OF 8

In a large pan, heat the oil with a little parsley and lemon juice; add the clams and cook them covered until they open.

STEP 3 OF 8

Strain the clam cooking liquid and keep it; shell most of the clams, leaving some in the shell for garnish.

STEP 4 OF 8

Bring the fish stock to a gentle boil and keep it hot.

STEP 5 OF 8

Toast the rice in a saucepan with a drizzle of oil for a couple of minutes, then start adding the hot stock one ladle at a time, stirring often.

STEP 6 OF 8

Continue cooking the risotto, adding stock until al dente (about 15-18 minutes), adding the clam cooking liquid toward the end to adjust saltiness and marine flavor.

STEP 7 OF 8

Remove from the heat and stir in the butter and robiola to obtain a creamy, flowing consistency.

STEP 8 OF 8

Add the shelled clams, mix gently, and plate, garnishing with some clams in their shells and a sprinkle of parsley.

Energy (kcal)	154.05
Carbohydrates (g)	18.05
of which sugars (g)	1.84
Fat (g)	4.75
of which saturates (g)	1.97
Protein (g)	9.02
Fibre (g)	0.42
Salt (g)	0.1

Preparation

Creamy clam risotto

Ingredients

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General information

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Analysis

Macronutrients (100 gr)

Warning