Risotto di Vongole e Fungi

 

Ingredients

  • 3/4 cup of Risotto rice

  • 2 tablespoons of extra vergine olive oil

  • 2 tablespoons of butter

  • 2,3 pieces of garlic

  • a little bit of italian parsley

  • a half cup of white wine

  • 6-7 oz of heavy cream

  • a half pound of clam

  • Half onion

  • any kind of mushroom you like

 

1: Soak clam in cold water for a half day to drain sand out. Chop onion and parsley into small pieces. Cut mushroom into size however you like. 

2: Lightly crush the garlic clove and heat with the pure olive oil(1tbs) in a large nonreactive sauté pan with a lid over medium heat. When the garlic starts to sizzle, gently shake and tilt the pan so the clove is immersed and sizzling at one side of the pan in a pool of the oil. As the clove starts to turn golden, lay the pan flat on the burner so the oil covers the entire surface. stir fry chopped onion with medium heat for 5-10 mins. Add another 1tbs of oil and cook mushroom. 

3: It is important the clams are dry before adding them to the hot oil to avoid splattering. Toss clams into the pan, cook them and flambé ingredients with white wine. Add 1 tbs of butter and put a cover over the pan and steam until clam opens up its shell.(cooking time depends on how big clam is)
4: After clams open up shells, take those out. Keep clams in a different container and add 2 cups of water (clams' stock). Add rice into the pan and cook them with low to medium heat for about 20-30 mins. Make sure that you don't burn rice on the pan. Add clam water little by little while stir frying as you need. Keep about 2 oz of clam water for later.   

5: As you taste and if you feel 5 more mins to get done, add 3/4 of heavy cream. Add salt for taste and chopped italian parsley. Reduce risotto into nice and smooth.  

6: Serve them onto a plate and put clams over risotto. Add clam water to the pan and deglaze mushroom and onions. Add black pepper, butter and heavy cream you keep and make pan sauce.
 
7: Put pan sauce over risotto and add parsley for topping

I had been missing white sauce by the time fight was over. Yes! victory taste for me! This amazing risotto brings you to heaven for sure.

I would recommend choosing italian rice for risotto because it is just perfect for risotto dish. You can use any kind of mushroom such as shimeji, shiitake, king oyster mushroom.

Make sure you don't add salt too much at beginning because reducing water and pan sauce little by little. This would be a great first plate.

Bon Appétit  

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TatekitchenTateki MatsudaRecipe, Italian, Risotto, PrimoComment