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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This unique interactive video shows you how to make 4 easy risotto recipes from scratch. The wonderful Gennaro teaches you how to make Risotto Bianco - the base of all great risottos - and then turns them into three more wonderful dishes.
If you cannot use the on-screen links here they are again:
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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!
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Yellow Rice Risotto with local Asari clams preparation at Apéritif restaurant in Ubud, Bali.
Chef Nic Vanderbeeken prepares a Yellow Rice Risotto with local Asari clams at Apéritif restaurant in Ubud, Bali. Discover the full article on
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