Risotto with Ginger and Clams

Italian recipe for risotto with clams vongole and ginger. What is risotto? – This is not a pilaf or a rice porridge; its characteristic is a creamy structure combined with slightly dense “al dente” rice. And the main condition for this is, first of all, the right kind of rice. Use for risotto round starch-rich rice of varieties as Arborio, Vialone Nano, Maratelli or Carnaroli (the last three varieties are considered the best for risotto and they are the most expensive).
You can use the juice the clams give off as part of the cooking liquid for the rice imbues the risotto with clam flavor.


GINGER & CLAMS RISOTTO

Ingredients (2 servings)

  • 300 g Rice (Carnaroli, Valone Nano or other rice for risotto)
  • 1 kg Clams (vongole)
  • 600 ml Vegetable Broth
  • Olive Oil
  • Salt
  • Black Pepper
  • 1 Garlic Clove
  • 200 g Carrots
  • 10 g Ginger
  • 1 Shallot Onions
  • 10 g Butter
  • Bunch of Parsley

INSTRUCTIONS

Rinse the clams thoroughly under cold running water. Peel a piece of ginger the size of a plum. Finely chop the ginger. Put chopped ginger in a glass bowl, add 2-3 tablespoons of olive oil. Leave the ginger oil to infuse at room temperature for 10-15 minutes.

Peel the garlic clove, cut in half, remove the core. Peel the carrots, cut into small cubes. Finely chop the shallot. Finely chop parsley leaves, save the twigs.

In a wide frying pan, heat 2-3 tablespoons of olive oil, add half the garlic and parsley sprigs. Fry the garlic until golden, add clams into the pan. Cover the pan with a lid and fry for 2-3 minutes over high heat, periodically shaking the pan to open the clams. Strain the clams. Remove the clams’ meat, keep a few opened shells to decorate the plate.
You can use the juice the clams give off as part of the cooking liquid for the rice imbues the risotto with clam flavor.

Pour the ginger oil into a preheated pan, add the second half of a garlic clove. Fry the garlic until golden brown, remove from the pan. Add chopped onions, fry until transparent, add chopped carrots. Fry the carrots until golden brown over medium heat. Add rice, mix, fry for 1-2 minutes until rice turns transparent. Pour a little broth, add some salt. Cook the risotto on low heat for 16-18 minutes, gradually adding the broth in small portions and evaporating it.

At the end of cooking, grate a small piece of ginger into risotto, add some black pepper. Adjust salt.
Remove the risotto from the heat, add clams meat, add butter, mix.

Ginger Mussels Risotto
    Italian recipe for risotto with clams vongole and ginger.

    Risotto with Ginger and Clams

    Servings: 2

Ingredients

  • 300 g Rice for risotto
  • 1 kg Clams (vongole)
  • 600 ml Vegetable Broth
  • Olive Oil
  • Salt
  • Black Pepper
  • 1 Garlic Clove
  • 200 g Carrots
  • 10 g Ginger
  • 1 Shallot Onions
  • 10 g Butter
  • Bunch of Parsley

Instructions

  1. Rinse the clams thoroughly under cold running water. Peel a piece of ginger the size of a plum. Finely chop the ginger. Put chopped ginger in a glass bowl, add 2-3 tablespoons of olive oil. Leave the ginger oil to infuse at room temperature for 10-15 minutes. Peel the garlic clove, cut in half, remove the core. Peel the carrots, cut into small cubes. Finely chop the shallot. Finely chop parsley leaves, save the twigs. In a wide frying pan, heat 2-3 tbsp of olive oil, add half the garlic and parsley sprigs. Fry the garlic until golden, add clams into the pan. Cover the pan with a lid and fry for 2-3 minutes over high heat, periodically shaking the pan to open the clams. Strain the clams. Remove the clams' meat, keep a few opened shells to decorate the plate.
  2. Pour the ginger oil into a preheated pan, add the second half of a garlic clove. Fry the garlic until golden brown, remove from the pan. Add chopped onions, fry until transparent, add chopped carrots. Fry the carrots until golden brown over medium heat. Add rice, mix, fry for 1-2 minutes until rice turns transparent. Pour a little broth, add some salt. Cook the risotto on low heat for 16-18 minutes, gradually adding the broth in small portions and evaporating it. At the end of cooking, grate a small piece of ginger into risotto, add some black pepper. Adjust salt. Remove the risotto from the heat, add clams meat, add butter, mix.
    risotto, clams risotto, ginger risotto