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.
How To make Red Chile Risotto Clams's Videos
How to make a PRAWN RISOTTO
Today we will prepare a delicious Prawn Risotto, its preparation is very simple and the result is amazing!
Ingredients to prepare Prawn Risotto
300 g. Arborio rice
350 g. raw prawns (clean)
1 lt. fish broth
100 g. grated Parmesan cheese
50 ml. white wine
1 onion cut into small squares
40 g. of butter
Dry chives to taste (for the preparation and to decorate)
Olive oil
How to cook scallops like a professional
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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
Seafood Risotto *NO CHEESE - NO BUTTER*
Seafood risotto it's an easy recipe to bring joy to your dinner table!
Always use the best fresh prime materials!
This dish is part of the Mediterranean diet and absolutely one of the best Italian risotto recipes!
Learn how to make risotto the proper way, without any butter or cheese at all! This recipe will bring the best from your fresh seafood.
Brought to you by Berto's Kitchen... Italian style!
Recipe:
320g Carnaroli rice
12 Fresh shrimps
300g Fresh squids
2L Vegetable broth (celery onion carrot)
500g clams (alive)
500g mussels (alive)
50g Parsley
Half an onion
2 Garlic cloves
1 Lemon
2 Glasses of white wine
Salt
Extra virgin olive oil
Chapters:
0:00 Intro
0:40 Ingredients
1:35 Mise en place
3:00 How to make risotto
4:17 Foodporn
4:24 Taste
4:47 Subscribe!
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Risotto of Cioppino!!
Originally Streamed April 17, 2020 at
Full ingredients, instructions, recordings, and upcoming episode details are available on the Cook Along Live Website! Details in the description below. ????
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Episode Information:
Torn between making Cioppinno and Risotto, I combined them both into an absolutely delicious fusion of Classic San Francisco with Classic Italy. Visit the Cook Along Website for a full ingredients list as I never originally typed one out for this episode.
Enjoy!