I acquired the concept to mix a lemon risotto with clams from our dinner at Taverna Estia, the place the dish was extra elaborate and in addition included uncooked shrimp and pistachios. I had by no means ready a lemon risotto earlier than, which I perceive was a extremely popular dish within the 1980ies in Italy. Each the juice and zest are used. You possibly can actually additionally serve this risotto with out the clams. I’ve used the liquid launched by the clams as a substitute of salt, to boost the flavour of the risotto. This can be a very elegant dish that’s nice for a cocktail party.
For two massive servings or 4 servings as a primo piatto
- 200 grams (1 cup) risotto rice, corresponding to carnaroli
- 1 untreated lemon
- 1/2 onion, minced
- 2 Tbsp butter
- 2 Tbsp olive oil
- 60 ml (1/4 cup) dry white wine
- 750 ml (3 cups) vegetable inventory or fish inventory
- 500 grams (1.1 lbs) vongole
Let 500 grasms of vongole soak in water as salt as the ocean (15 grams/2 teaspoons of desk salt dissolved in 0,5 litre/2 cups of water) litre of water) for an hour or so to permit them to purge themselves. Afterwards, rinse the vongole with chilly water and discard any which are open.
Pour the inventory right into a saucepan and hold it sizzling, near boiling.
Wash and dry the lemon. Grate its zest first…
…after which squeeze the juice out of it. The opposite means round doesn’t work very properly. Reserve the lemon zest and lemon juice.
Warmth 2 tablespoons of olive oil in a large, low, thick-bottomed pan, and add 1/2 minced onion. Stir over medium warmth till the onion is mushy, 5 to 10 minutes.
Add 200 grams risotto rice, and toast over medium-high warmth till the rice could be very sizzling.
Add a ladle of sizzling inventory.
Stir over medium warmth till the inventory has been absorbed, then add one other ladle of sizzling inventory. Hold stirring and including inventory till the rice is sort of al dente, 15 to 18 minutes.
Put the vongole in a saucepan with 60 ml of white wine.
Cowl and produce to a boil, then boil till the vongole have opened.
Drain the clams, however reserve the liquid they’ve launched, and filter that liquid utilizing a paper towel.
When the rice is sort of al dente, add the lemon juice as a substitute of inventory to the risotto and hold stirring.
When the rice is al dente, flip off the warmth, and add the liquid from the vongole, 2 tablespoons of butter, and the lemon zest. Stir till the butter has melted, and permit to relaxation for a minute or so. Style whether or not any further salt is required.
Serve the risotto on preheated plates, and garnish with the vongole.