Razor Clam Risotto Recipe

Cooking Instructions

1. 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. 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. 3

   Cook the mushrooms

   Add the wild mushrooms to the pan and cook for another 5 minutes until they soften.

4. 4

   Toast the rice

   Stir in the Arborio rice, allowing it to toast for about 2 minutes, stirring frequently.

5. 5

   Add the wine

   Pour in the white wine and let it simmer until mostly absorbed by the rice.

6. 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. 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. 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. 9

   Serve

   Serve the risotto hot, garnished with additional parsley if desired.