Risotto al Mare copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 1 cup arborio rice
- 4 -5 cups vegetable broth
- 1/4 cup finely chopped parsley
- 4 pounds small fresh or fresh frozen clams
- 1 slice onion chopped finely
- 1 clove garlic
- 2 cups Orvieto Classico or dry white wine
- 1 tablespoon butter (unsalted)
- 5 tablespoons of extra virgin olive oil
- salt & pepper to taste
Directions
- Place 1 tablespoon of olive oil in saute pan and heat,place in clams and pour in 1 cup white wine. Saute til clams open. Take out any that do not open. Set aside sauteed opened clams.
- In another saute pan, place in 1 tablespoon olive oil, heat, place in chopped parsley and the juice from clams that have just cooked. Saute for 2 minutes.
- Place vegetable broth in soup pan, add in parsley mixture to broth. Stir and heat to boiling. In another saute pan, add in remaining olive oil chopped onion, garlic clove whole, and saute till onion begins to turn golden.Add in dry rice, pour in 1 cup white wine. When liquid is absorbed, add in 3/4 cup of broth and stir continuously, Repeat this process until rice is al dente (about 15-20 minutes).Add in cooked clams, stir. Place in butter, stir till melted, serve with Orvieto Classico
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