Recipe

Moon Clam Risotto

60 minshere
Cooking method: Stove top

Moon Clam Risotto

60 mins
Cooking method: Stove top
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Recipe

Ingredients

Risotto

  • 2 tbsp olive oil
  • 1 kg whole moon shell clams (live or blanched chilled)
  • 1 stick celery, diced
  • 1 leek, chopped
  • 1 med. red onion diced
  • 1 yellow pepper, diced
  • ½ cup white wine
  • 1 cup chopped ripe tomatoes
  • 2 tbsp butter
  • 1 cup arborio rice
  • 2 cups warm chicken stock
  • 12 black pepper

Citrus sauce

  • 200 mls cream
  • zest and juice of 1 lime, 1 lemon, 1 orange
  • 1 tbsp coriander (optional)

 

 

Seafood used

Cooking method

Risotto

  1. Heat oil in large saucepan, then add clams & steam. Remove as soon as they open, then place in covered bowl to keep warm. Sauté celery, leek, onion and pepper. Deglaze with white wine then add tomatoes.
  2. Add butter to vegetables, then the rice and add warm liquid at interval. Stir continuously until absorbed and creamy (about 15 minutes). Set aside a few whole moon clams and keep warm (for dressing the plate), chop the remaining moon clams and add to the risotto.
  3. Season with black pepper.

Citrus sauce

Place saucepan on medium heat, add cream and zest and reduce. Add citrus juice and coriander. Remove from heat.

To serve

Place the risotto in the centre of the plate, garnish with reserved clams in shell, drizzling with citrus sauce.

Image and recipe courtesy Cloudy Bay Clams