How To make Red Chile Risotto Clams
4 lb Small Clams; About 5 Dozen
6 ea Cloves Garlic; Lg. Sliced
6 ea Stems Parsley; Fresh
8 c Water
1 c White Wine
7 c Clam Juice; Or Fish Stock
1/2 c White Onion; Finely Diced
7 tb Butter Or Regular Margarine
2 1/2 c Arborio Rice
4 ts Garlic; Very Finely Minced
4 tb Roma Tomatoes; Chopped
4 tb Hot New Mexico Chile Powder*
4 tb Red Bell Pepper; Diced
4 tb Yellow Bell Pepper; Diced
6 tb Fresh Imported Parmesan; **
2 ts Fresh Parsley;Finely Chopped
* Or you can use Medium Molido and cayenne mixed. ** The Parmesan cheese should be finely ground or grated. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Scrub the clams and discard any dead ones, (See Recipe 16). In a wide bottomed stainless steel or enamel pan, place the sliced garlic, parsley, 4 cups of water, wine, and the clams in a single layer. Cover and bring
to a boil, simmer over low heat until the clams open up, no more than 4 to 5 minutes. Turn the heat off and let sit for a further 5 to 10 minutes.
Remove the clams from the broth and extract the meat from the shells. Open any clam shells that remain closed with a knife over a separate bowl, in case any are bad. Allow the broth to cool, remove the garlic and parsley, and strain, if necessary to remove sand or other foreign particles. Combine the broth with enough clam juice to equal 11 cups of liquid. Saute the onion with 3 tb of butter, over medium heat in a large pan, until soft, about 15 minutes. Add the rice and cook for 5 minutes, over medium heat, stirring constantly (Cooking any longer will make the rice tough). Add 2 cups each of water and clam juice, alternating 1 cup of water, 1 cup of juice, stirring continuously. This should be absorbed after about 10 minutes or so, then add, alternately in 1/2 cup increments, 2 cups of water and 1 cup of clam juice, stir and allow to absorb for
another 5 to 10 minutes. At this stage the rice should be about 1/2 cooked. (If preparing this dish ahead of time, stop at this point and lay out the rice on a long flat sheet pan to prevent it gumming together.) Add the minced garlic, tomatoes, and chile powder and continue stirring and cooking over medium heat for 10 minutes. Then add a further 4 cups of clam juice, 1/2 cup at a time. Add the peppers and add another 3 cups of clam juice, in 1/4 cup increments and allow to absorb for 8 to 10 minutes. Add the clams and the remaining 1 cup of clam juice in 1/4 cup increments and allow the liquid to absorb for 2 to 3 minutes. Remove the pan from the heat, stir in the remaining butter and cheese and garnish with parsley sprinkled on top. Serve hot.
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Linguine with Clams Recipe
Today I would like to share with you my Linguine with Clams Recipe.
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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Clam Risotto [SeaWatch]
Ingredients:
½ Cup Sea Watch Raw Chopped Sea Clams
2 Tbsp. Olive Oil
¼ Cup Red Onion, Diced
¼ Cup Celery, Diced
1 Tbsp. Garlic, Minced
1 Tbsp. Salt
2 tsp. Black Pepper
¾ Cup Arborio Rice
½ Cup White Wine
1 ½ Cups Clam Juice
¼ Cup Heavy Cream
2 Tbsp. Parmesan Cheese
¼ Cup Bacon Bits
1 Tbsp. Parsley, Chopped
Instructions:
1. In a small sauce pot, heat up the olive oil over medium heat.
2. Add in the red onion, celery, garlic, salt and black pepper, then sweat the vegetables for 1-2 minutes, or until they are translucent.
3. Add in the Arborio rice and cook for 1-2 more minutes to toast the rice.
4. Deglaze the pot with white wine and bring to a simmer.
5. Add in the clam juice and simmer with the rice while constantly stirring until the liquid is absorbed by the rice.
6. Stir in the heavy cream, parmesan cheese, bacon bits and Raw Chopped Sea Clams, then continue to simmer while the parmesan melts.
7. Garnish with fresh parsley and serve.
Recipe courtesy of SeaWatch /
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Red Pepper Risotto
This video shows you how to make delicious Red Pepper Risotto step by step.
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Ingredients:
3-4 tbsp olive oil
1 onion
1 lb. peppers
1/2 cup tomato sauce
1/2 cup rice
1 cup water
2 cloves of garlic
1/2 tsp salt
1/2 tsp vegeta
1/4 tsp pepper
1 tbsp parsley
Giada De Laurentiis Makes Red Wine Risotto with Peas | Food Network
At the end of cooking, peas and parsley are added to this red wine risotto.
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Red Wine Risotto with Peas
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 50 min
Prep: 10 min
Cook: 40 min
Yield: 4 servings
Ingredients
3 1/2 cups canned low-salt chicken broth
3 tablespoons unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice, or medium-grain white rice
1/2 cup dry red wine
1/3 cup frozen peas, defrosted, optional
1/4 cup chopped fresh Italian parsley leaves
1/2 cup grated Parmesan, plus additional for garnish
Salt and freshly ground black pepper
Directions
Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.
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SEAFOOD RISOTTO #CHEFLUIGI #seafood
Seafood Risotto
Ingredients
Risotto
Yellow tomatoes
Shrimp
Squid
Clams
Butter
Lobster
Parsley
Salt
Pepper
A lot of love
Step 1:
Prepare the fish stock: add 3 cups water depending on serving size, shrimp skin, celery, carrots, tomatoes
Step 2:
Start peeling 2 whole Brussel sprouts and cutting up cherry tomatoes to go onto pan: add salt and pepper drizzle olive oil over and pop into oven at 400 Fahrenheit
Step 3:
Start to cut up seafood/ingredients into halves as desired. Cut up some parsley
Step 4:
Have pan ready with your olive oil hot and ready on medium, add clams and lobster into the pan to cook .
Step 5:
Add tomatoes into blender for purée with salt and pepper and 2 tablespoons of olive oil
Step 6:
Add risotto into pan with clams still in the pan but remove lobsters. Dry stir the risotto for 2 mins, add fish stock to cover the risotto let it sit add in squid, cook until the clams open and remove
Step 7:
Add shrimp into the risotto which is still cooking add some parsley and butter tablespoon, add in a little more fish stock to wrap to the risotto
Step 8:
Ready to plate add the clams, lobster and the yellow tomato purée drizzle over the top of the risotto. Garnish with cooked Brussel sprouts and baked yellow tomatoes to top it off.
Add lots of love ????
La cena e' servita!