The red clam risotto is a delicious main course typical of the province of Rimini in Romagna, a seafood dish to prepare on the spot and of great goodness!
In my land, the seafood risotto is not white as in most of Italy but, following the tradition of the local poor culture, it becomes red with the addition of tomato and little else.
The Romagna red seafood risotto I prepared with only clams, but it would be amazing to add calamari, mussels, and shrimp, turning it into a mega creamy and well-mixed 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!
Before cooking the clams, it is essential to let them purge in salted water for at least 3/4 hours to remove all the sand and impurities, and then rinse and wash the shells again.
Personally, I add 1 tablespoon of coarse salt for each liter of water and then collect the clams using a skimmer, carefully changing the water at least a couple of times.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a channel of recipes open to everyone and free 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 will be able to read a sweet recipe and a savory one!
RED CLAM RISOTTO
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Minutes
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients RED CLAM RISOTTO RECIPE
- 2 cloves garlic
- 1 1/2 cups rice (for risottos like Carnaroli)
- 2.2 lbs clams
- 1 shallot
- 1/2 cup dry white wine
- 14 oz peeled tomatoes
- to taste chopped parsley
- to taste salt
- to taste extra virgin olive oil
Tools RED CLAM RISOTTO RECIPE
#ADV
- Wok
- Skimmers
- Pans
- Risotto Pots
FOR THE PREPARATION OF THE RED CLAM RISOTTO RECIPE
After purging the clams, I put them in a large pan or wok with crushed garlic, and over medium-high heat, I open the shells, discarding the closed ones and saving and filtering the formed cooking water.
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 strainer and a little of the clams’ cooking water.
I continue cooking for 7/8 minutes, add the shelled clams, and leave it on low heat for about ten minutes.
In a saucepan, I pour a couple of tablespoons of EVO oil and toast the risotto rice for 2/3 minutes, then gradually add ladles of boiling water to which I added the mollusks’ cooking water.
I continue cooking the rice by adding the hot clam and tomato condiment, always stirring until the final cooking of the rice grains.
I add a touch of very cold butter for creaming, some chopped parsley, and immediately bring to the table the Romagna red clam risotto!
If you like it spicy, add some dried chili flakes ….
Enjoy your meal! Annalisa
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SHRIMP AND SAFFRON RISOTTO read → https://blog.giallozafferano.it/asilannablu/ricetta-risotto-con-gamberi-e-zafferano/COLD RICE TIMBALLO WITH SHRIMP read → https://blog.giallozafferano.it/asilannablu/sformato-di-riso-freddo-con-gamberi/
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