Clam and saffron risotto, a quick and tasty seafood dish, perfect for a lunch with friends and family. The recipe, just like for seafood and vegetable risotto, is very simple and made with a pressure cooker. An alternative, practical, and fast cooking method that allows you to achieve a creamy risotto without altering the nutritional properties of the ingredients.
For today’s version, I used veraci clams, but you can also replace them with lupins. In either case, cook them first without pressure to open them, then prepare the saffron risotto, adding the shelled clams right before closing the pot.
To be honest, if you were to ask me how to prepare this risotto the traditional way, I wouldn’t know how. The use of the pressure cooker was passed down to me by my mom, who always prepared risotto this way. But now, let’s get cooking because the clam and saffron risotto in a pressure cooker will be ready in a click!
If you’re interested in other pressure cooker first course recipes, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 509.65 (Kcal)
- Carbohydrates 72.78 (g) of which sugars 0.85 (g)
- Proteins 22.49 (g)
- Fat 11.97 (g) of which saturated 2.18 (g)of which unsaturated 1.57 (g)
- Fibers 1.13 (g)
- Sodium 2,415.03 (mg)
Indicative values for a portion of 279 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.5 oz Carnaroli rice
- 2 cloves garlic
- 2 tbsps extra virgin olive oil
- 1.1 lbs veraci clams
- 1/3 cup dry white wine
- 2/3 cup water (clam juice released during cooking)
- 1.75 cups vegetable broth
- 1 packet saffron
- salt (to taste)
- chopped parsley (to taste)
Tools
- Pressure Cooker
- High-sided Saucepan
- Bowl
- Colander
Steps
First, prepare the broth and then focus on cleaning the clams. Fill a bowl with cold water and salt, add the clams, and let them soak for at least 30 minutes, until they release the sand inside. Then rinse them again and dry them with a clean, dry kitchen towel.
Peel the garlic cloves and sauté them in the pot with the oil. Then add the clams, cover with a regular lid, and cook on low heat for about ten minutes, stirring occasionally, until they have completely opened.
Once cooked, strain the water they have released using a colander. Shell the clams, leaving some aside for the final plating. Clean the pot and toast the rice with a little oil. Then deglaze with the white wine and let the alcohol evaporate.
Add the shelled clams, their filtered water, the broth, and the saffron. Adjust the salt and close the pot. Bring to maximum power and, from the start of the whistle, cook for 4 minutes. Obviously, the cooking times are relative and vary depending on the type of pot you have.
After the cooking time, gradually release the steam and open the pot. Add the parsley and stir.
The saffron risotto with clams in a pressure cooker is ready! Add a few clams with their shells that you had set aside and serve.
Preservation and Tips for Clam and Saffron Risotto
Clam and saffron risotto is best served immediately to maintain its creaminess. However, it can be stored in the refrigerator for 1 or 2 days in a container with a lid.
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FAQ Questions and Answers for Clam and Saffron Risotto
Can risotto be cooked in an electric pressure cooker?
Yes, always following the instructions written in the recipe. Cook the clams and toast the rice using the sauté function and then proceed with the pressure cook function for 4 minutes. Start the quick release and finish as described in the recipe.
