The red clam risotto is a delicious first course typical of the province of Rimini in Romagna, a seafood dish to be made on the spot and of great goodness!
In my region, the seafood risotto is not white like in most of Italy but, following the tradition of the poor culture of the area, it becomes red with the addition of tomato and little else.
The red seafood risotto from Romagna I prepared it with only clams, but it would be fantastic by adding squid, mussels, and shrimp, becoming a mega creamy and creamed risotto.
The clams are not visible, but I swear they are there, so much so that I was about to copy the photo and mark the addition of the mollusks with a dot, but I hope you trust me!
It’s essential before cooking the clams to let them soak in salted water for at least 3/4 hours so that all the sand and impurities can escape, and then you need to rinse and wash the shells again.
Personally, I use 1 tablespoon of coarse salt per liter of water and then pick up the clams using a skimmer, carefully changing the water at least a couple of times.
°°°°°°°°°°°°°°°°°°°°°°°°° I have opened a channel of free recipes open to everyone on WhatsApp, no notifications, and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe! °°°°°°°°°°
RED CLAM RISOTTO
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Minutes
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE RED CLAM RISOTTO
- 2 cloves garlic
- 320 g rice (for Carnaroli risotto, for example)
- 1 kg clams
- 1 shallot
- 1/2 glass dry white wine
- 400 g peeled tomatoes
- to taste chopped parsley
- to taste salt
- to taste extra virgin olive oil
Tools RECIPE RED CLAM RISOTTO
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- Wok
- Skimmers
- Pans
- Risotto Pans
FOR PREPARING THE RECIPE RED CLAM RISOTTO
after purging the clams I place them in a large pan or wok with the crushed garlic and over medium-high heat I open the shells, discarding the closed ones and keeping and filtering the cooking liquid formed.
I chop the shallot and put it with a couple of tablespoons of extra virgin olive oil in a new pan, letting it brown for a few minutes.
I then add the peeled tomatoes passed through a sieve and a little of the clam cooking liquid.
Continue cooking for 7/8 minutes, add the shelled clams and leave on low heat for another ten minutes.
In a pot, I pour a couple of tablespoons of EVO oil and toast the risotto rice for 2/3 minutes and then gradually add ladles of boiling water to which I have added the mollusk cooking liquid.
Continue cooking the rice, adding the hot clam and tomato sauce, always stirring until the rice grains are fully cooked.
Add a touch of very cold butter for creaminess, some chopped parsley, and immediately bring the Romagna red clam risotto to the table!
If you like it spicy, add a few flakes of dried chili pepper ….
Enjoy your meal! Annalisa
°°°°°°°°°°°°°°°°°°°°°°°°° SHRIMP AND SAFFRON RISOTTO read → https://blog.giallozafferano.it/asilannablu/ricetta-risotto-con-gamberi-e-zafferano/
COLD RICE TIMBALE WITH SHRIMP read → https://blog.giallozafferano.it/asilannablu/sformato-di-riso-freddo-con-gamberi/
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