Clam and Green Tomato Risotto
St. Ours Clam Broth base adds depth of flavor to this simple yet nicely textured risotto. The enhanced flavor will make you feel satisfied without cheese
Serves 4 | 45 minutes
St. Ours Clam Broth makes a great seafood base for risotto and all your seafood recipes
Ingredients
1 lb clams, cleaned
2 envelopes St. Ours Clam Broth
2 green zebra tomatoes
2 Tbsp olive oil
1 tsp butter
1 clove garlic, finely chopped
1 medium shallot, finely chopped
¾ cup risotto or sticky (sushi) rice
¼ cup dry white wine
Sea salt to taste
Freshly ground white pepper
2 Tbsp Italian parsley, finely chopped
1 chili, chopped
1 lemon
Directions
Heat a skillet on medium and melt butter. Stir in garlic and cook for 1 minute. Add clams and white wine, bring to a boil, then cook covered 5 minutes
Throw out any clams that did not open. Take the remaining good clams and remove the part that covers the “neck” or siphon and remove clams from shells, set aside
Reduce skillet heat to low, dissolve St. Ours Clam Broth in 2 ½ cups hot water, mix into skillet and leave on low heat
In a large pot, heat olive oil on medium until shimmering, stir in shallot, reduce heat to low and cook slowly until brown, about 10 minutes. Return heat to medium, add rice, and stir for 2 minutes. Finely chop one tomato, add to pot with ½ cup of the warm broth from the skillet, bring to a gently boil, and reduce heat to low
When the broth is absorbed* continue to add warm broth, ½ cup at a time, stirring after each addition, this process taking about 15 minutes. The rice should be al dente, taste and salt if needed
Coarsely chop the other tomato and gently stir into the pot with clam meat, parsley, and pepper. Remove from heat
Serve with cut lemon and chili. Eat as soon as possible!
*To tell if the stock has absorbed into the rice, drag the back of your spoon through the rice along the bottom of the pot. If the line stays drawn in the pot, the liquid has been absorbed. If the rice flows back to cover the line quickly, keep stirring until the liquid is absorbed