Clam Risotto
The amount of stock you'll need will be dependent on the clams. After they cook, reserve their juice. (My pound of clams gave off about 1/4 to 1/2 cup of juice.) In total, you'll want between 4-5 cups of liquid. If you can spring for it, 2 pounds of clams would be even better!
1 pound clams
4-5 cups vegetable stock
1 shallot
1 1/2 cups arborio rice
1/2 cup white wine
2 tablespoons butter
1/4 cup grated Parmesan cheese, plus more for serving
Parsley or chives, for garnish
Heat a tablespoon of olive oil over medium heat and add the clams. Cook, partially covered, for 3 to 5 minutes, or until the clams open. You'll hear when they're ready; the clams will burst and their shells will arc back as if they're releasing into a long stretch. When all the clams have opened, turn off the heat. Remove the meat from each clam and place it into a bowl; reserve the shells. Add as much vegetable stock to the pan as you need to reach 5 cups; add the shells back to the stock and simmer.
Heat 2 tablespoons of oil in a deep, heavy sauté pan over medium heat. Add the shallot and cook for 2-3 minutes, until translucent; do not let them brown. Stir in the rice and toast for 2-3 minutes.
Pour in the wine and let it simmer until the liquid is absorbed, and continue scraping the pan so that the rice doesn’t stick. Season the rice and add a pinch of salt, then begin adding stock a ladle at a time, stirring often, and allowing most of the liquid to be absorbed before adding more. The rice is cooked once the grains are al dente, fully cooked but with a soft bite on the inside.
Turn off the heat and vigorously beat in the butter and cheese with a wooden spoon to help it emulsify with the rice. Really shake the pan back and forth with one hand while stirring with the other. Continue stirring with abandon until all the ingredients have been incorporated. Serve immediately, garnished with additional Parmesan cheese and parsley.
