Razor Clam Risotto Recipe
Recipe information
Make Razor Clam Risotto in just 40m. with Wild Mushroom
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the clams
Rinse the razor clams under cold water to remove any sand and grit. If they are still closed, soak them in salted water for 30 minutes and rinse again.
2. Sauté the vegetables
In a large pan, heat the olive oil and half of the butter over medium heat. Add the chopped onion and minced garlic, sauté until translucent (about 3-4 minutes).
3. Cook the mushrooms
Add the wild mushrooms to the pan and cook for another 5 minutes until they soften.
4. Toast the rice
Stir in the Arborio rice, allowing it to toast for about 2 minutes, stirring frequently.
5. Add the wine
Pour in the white wine and let it simmer until mostly absorbed by the rice.
6. Gradually add broth
Begin adding the warm broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
7. Cook the clams
In the last 5 minutes of cooking the rice, add the razor clams. They will open up as they cook. Discard any clams that remain closed.
8. Finish the risotto
Once the rice is cooked, remove the pan from heat. Stir in the remaining butter, grated Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.
9. Serve
Serve the risotto hot, garnished with additional parsley if desired.
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