Risotto Alla Vongole Recipe

Cooking Instructions

1. 1

   Prepare the Clams

   In a large bowl, soak the littleneck clams in cold water for about 30 minutes to remove any sand. Rinse the clams under cold water and set aside.

2. 2

   Sauté Aromatics

   In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped shallots and minced garlic, and sauté until the shallots are translucent, about 3-4 minutes.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet, stirring to coat the rice with the oil and aromatics. Cook for about 2 minutes until the rice is slightly translucent.

4. 4

   Deglaze with Wine

   Pour in the white wine and stir until it has mostly evaporated, about 2-3 minutes.

5. 5

   Add Stock Gradually

   Begin adding the fish or vegetable stock one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir frequently and continue this process until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Cook the Clams

   In the last 5 minutes of cooking, add the clams to the risotto. Cover the skillet and cook until the clams have opened. Discard any clams that do not open.

7. 7

   Finish with Crab Butter

   Stir in the crab butter and season with salt and freshly ground black pepper to taste. Remove from heat.

8. 8

   Serve and Garnish

   Serve the risotto hot, garnished with furikake seasoning and chopped parsley.