Lemon Risotto With Otago Clams & Bottarga
Sergio Maglione
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Serves
4Preparation
10 mins plus extra if you need to purge the clamsCook
35 minsIngredients
1.2kg Otago clams or cockles | |
100ml extra virgin olive oil | |
2 cloves garlic, crushed | |
250ml white wine | |
1 large shallot, finely diced | |
300g carnaroli or arborio rice | |
1 litre fish stock (see recipe for fish stock), hot | |
juice and zest of 1 lemon | |
a handful mixed herbs (I use flat-leafed parsley, mint and thyme), half chopped, half in leaf | |
80g tuna bottarga, grated |
WINE SUGGESTION
Alice Verdeca JK.14
View the recipe collection here
Instructions
1. | If you buy the clams from a shop, clean them under fresh, running water for a few minutes to remove any sand from the shells. |
2. | If you get them from the beach yourself, soak them in sea water and place them in a dark place until the sea tide is high again; they will spit out most of the sand, then you can clean them under fresh, running water. |
3. | Put 50ml oil in a large pan, add the garlic and cook until golden. |
4. | Add the clams and toss them for 1 minute, then add half the wine, cover with a lid and cook until the clams have opened. Remove from the heat and put aside. |
5. | Heat 50ml oil in a large casserole pot. |
6. | Add the shallots and cook until translucent. |
7. | Add the rice and stir for 2 minutes. |
8. | Add the rest of the white wine and allow it to evaporate. |
9. | Add the stock, one ladleful at a time, stirring continuously. |
10. | Cook on a gentle heat and as the liquid is absorbed add more stock, repeating until the risotto cooks but is still al dente. |
11. | Stir the clam liquid into the risotto and cook for 2 more minutes. |
12. | Remove from the heat, add the lemon juice and zest and the chopped herbs and stir until all is combined. |
13. | To serve, divide the risotto between four individual plates or use one large platter. |
14. | Top with the clams and sprinkle with bottarga and the herb leaves. |
Recipes & food styling Sergio Maglione / Photography Manja Wachsmuth