Risotto with Clams

Indulge yourself and treat yourself to a very special risotto: the tender meat of the clams will take you to cloud nine!

Details

  • Preparation Time: 18 minutes
  • Cooking Time: 22 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 16 pieces Fish, cockle

  • 2 piece Lemon, fresh, without shell

  • 3 spoons Butter, unsalted

  • 2.5 spoons Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 1 piece Bell pepper, red, fresh

  • 280 g Rice, white, short grain

  • 1.2 l Soup base, chicken, cube

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 80 g Cheese, Parmesan, grated

  • 2 twigs Basil, fresh

Steps

  1. Cut one lemon in half and squeeze the juice from both halves. Thoroughly wash the clam meat and dry it with paper towels. Place the clam meat in a non-metallic bowl, pour the lemon juice over it, and then refrigerate the bowl for 15 minutes. Wash the bell pepper, remove the seeds and stem, then dice it into smaller cubes. Also wash the other lemon and basil, which you will save for later. Peel the onion and finely chop it. Heat the stock to a boil in a small pot, then remove it from the heat.

  2. Place a larger pot with a thick bottom on the stove and heat two tablespoons of butter and one tablespoon of oil. Add the onion to the heated fat and sauté it over medium heat for about 5 minutes, stirring occasionally. Add the bell pepper and rice to the pot and stir constantly until the rice becomes translucent (1 to 2 minutes).

  3. First, add 4 tablespoons of stock to the pot, mix everything together, and wait until all the liquid evaporates. Then, while cooking, gradually add the remaining stock with a ladle, stirring constantly, until the rice is cooked and has absorbed all the liquid.

  4. Drain the clams and coat them with oil. Place a pan on the stove and heat it well, then sear the clams in it. Regardless of their size, cook them for 3-4 minutes on each side. Lightly salt and pepper the cooked clams.

  5. Once the rice is ready, remove the pot from the stove and mix in the remaining butter and Parmesan. Season the risotto with salt and pepper to taste and serve it with the clams on plates. Decorate the prepared risotto with basil leaves and lemon slices. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 141.46 kcal
  • Fat: 4.04 g
    • Saturated Fat: 1.75 g
  • Carbohydrates: 14.06 g
    • Sugars: 0.49 g
  • Protein: 9.83 g
  • Fiber: 0.24 g

Advice

The fish stock can be replaced with chicken stock. You can also prepare the fish stock yourself. A mild and pleasant aroma ensures the freshness of the clams.