Clam and As­para­gus Risotto

Dish - - Dish + Puhoi -

Fresh as­para­gus and sweet clams are a gor­geous com­bi­na­tion in this creamy risotto.

1 kilo­gram clams ½ cup wa­ter

Risotto 1 large bunch as­para­gus, tough ends snapped off

2 ta­ble­spoons olive oil, plus ex­tra

1 small onion, finely chopped 2 cloves garlic, crushed ½ tea­spoon fen­nel seeds

pinch chilli flakes 1½ cups risotto rice 1 cup white wine

5 cups hot chicken or vegetable stock

¼ cup crème fraîche

small hand­ful pars­ley, finely chopped

sea salt and ground pep­per

Put the clams and wa­ter in a large saucepan. Cover and cook un­til the clams have opened. Re­move clams from the pan and pour the cook­ing liq­uid into a jug. Set 16 clams aside for garnish and re­move the meat from the re­main­ing shells.

Cut off the top 8cm of the as­para­gus tips and set aside. Slice the re­main­ing stalks into 2cm pieces.

Heat the oil in a large saucepan and add the onion, garlic, fen­nel seeds, chilli and the chopped as­para­gus stalks. Sea­son and cook un­til the onion is soft.

Add the rice, stir­ring well to coat each grain in the oil. Cook for an­other minute un­til the rice is warm (toasted).

Add the wine and stir un­til it has all evap­o­rated.

Add the re­served clam juices, leav­ing any sed­i­ment in the bot­tom of the jug. Be­gin ad­ding the hot stock, a la­dle at a time, stir­ring and al­low­ing the liq­uid to be ab­sorbed be­fore ad­ding the next quan­tity. When the risotto is ten­der to the bite and has a creamy con­sis­tency, after about 20 min­utes, add the crème fraîche, pars­ley and the clam meat.

Heat a lit­tle oil in a sauté pan and quickly cook the as­para­gus tips for a cou­ple of min­utes.

To serve: Spoon the risotto into warm bowls and top with the as­para­gus tips and re­served clams. Serves 4

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.