Clams and sparkling wine risotto is an excellent white first course for holidays or a romantic dinner. Simple to prepare and sure to impress!
Also try the leftover fish risotto.
CLAMS SEASON: from September to May, when they are tastier and safer to consume. Better to avoid them in the summer months (June-August) to reduce the risk of food poisoning.
RISOTTO RECIPES
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Clams and Sparkling Wine Risotto
- 1.75 lbs fresh or frozen clams (about 70 – 80 pieces)
- to taste Extra virgin olive oil
- Garlic
- White onion (or two shallots)
- 1.5 cups Carnaroli rice
- Sparkling wine (100 – 150 g)
- Salt
- Vegetable broth (or fish broth)
- Butter (from pasture)
- to taste Parsley
- to taste Chives
Tools
- Pot for risotto
Clams and Sparkling Wine Risotto
Wash the clams, then place them in a wide, shallow steel pan with the garlic clove and a drizzle of extra virgin olive oil. Cover with a lid and keep on the stove until they open. Once cooked, drain them from the cooking water (filter if necessary) and shell them.
How to properly purge clams?
Here it explains why there is NO need to purge clams.
If desired, set some aside with the shell for the final decoration of the dish.
You can also use frozen and precooked veraci clams, treating them the same way.
Prepare the broth
Vegetable, for a delicately flavored risotto.
Fish, for a boldly flavored seafood risotto.
Prepare the risotto
In a saucepan, sauté the finely chopped onion for about 10 minutes with a drizzle of extra virgin olive oil (for shallots, just a few minutes).
Then add the rice and toast it quickly, stirring well. Then deglaze with half a glass of sparkling wine (or all the wine).
Next, add all the filtered cooking liquid from the clams, free of sand or pebbles.
Add ladles of boiling broth and adjust the salt. Continue cooking, adding more hot broth as it gets absorbed. A few minutes before the end, add the shelled clams and the rest of the sparkling wine.
Once the risotto is cooked, still slightly brothy, turn off the heat, mix in a knob of butter, and sprinkle with freshly chopped parsley.
Serve the clams and sparkling wine risotto garnished with chopped chives and accompanied by a glass of excellent fresh Italian sparkling wine.
SARA’S TIPS
Instead of sparkling wine, use white wine or Prosecco.
As an alternative to clams, add: wedge clams, mantis shrimp, mussels, lupin clams, smoked salmon pieces, or another type of fish.
STORING clams and sparkling wine risotto
To store clams and sparkling wine risotto, cool it quickly, place it in an airtight container, and refrigerate for up to 2 days. Then, reheat it in a pan with a splash of broth or sparkling wine to keep it creamy. Avoid freezing.
What type of rice for risotto?
For perfect risotto, use rice with short and starchy grains, such as:
Carnaroli: ideal for creamy blending and al dente texture.
Arborio: more delicate, suitable for simple risottos.
Vialone Nano: absorbs flavors well, perfect for traditional recipes.
Avoid long-grain or low-starch rice.
