Recipe

Asparagus And Clam Risotto Recipe

	Loriottawa / All my dishes 1 year, 4 months ago Simple to pull together, this risotto stands on it's own as a main course - or serve smaller portions along side a perfectly grilled cut of beef...The stirring takes time, but it's worth it! Prep:30m Cook:30m Servings:4	Loriottawa
	seafood complex savoury fabulous

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Ingredients

1 cup arborio rice

1 tbsp butter

2 tbsp olive oil

3 shallots, minced

1/2 cup dry white wine (the same vintage you will serve with the meal)

4-5 cups clam juice or vegetable broth (I use a mixture of both)

1 tin baby clams (or 1 1/2 cups shucked fresh clams, but tinned are fine)

1 bunch fresh asparagus

1/2 cup good quality prepared pesto (make your own if you wish, but it adds a lot of time to the recipe!)

freshly-grated parmesan cheese

Directions

in a medium saucepan, heat broth to a simmer

wash asparagus and snap off the tough ends

slice into 1-inch lengths and (using a strainer) dip into the simmering stock for 1 minute to blanch. remove asparagus from stock and reserve. Keep stock simmering

in a large stockpot over medium heat, melt oil and butter together

saute shallots until translucent - but do not allow to turn brown

immediately add the rice, and stir well until rice is well-coated with the butter

pour wine into the stockpot, and stir frequently until liquid is absorbed by rice

as soon as liquid is absorbed, add 1 cup of simmering stock, again stirring frequently on medium heat until liquid is absorbed.

continue until all liquid is absorbed, and rice is tender, but has a small amount of resistance

stir in pesto, clams and asparagus until heated through

serve with parmesan cheese to taste

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