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Risotto with Carrots, Ginger, and Clams

17/11/2023

I will be delighted to share with you a recipe that blends the flavors of land with those of the sea, offering a colorful and tasty dish. Here is how to prepare a risotto with carrots, ginger, and clams with an Italian twist.

Ingredients

  • 320 g of risotto rice (e.g., Carnaroli or Arborio)
  • 500 g of true clams
  • 2 medium-sized carrots
  • 1 piece of fresh ginger (about 2 cm)
  • 1 shallot
  • As needed vegetable broth (about 1.5 liters)
  • 1/2 glass of dry white wine
  • Extra virgin olive oil as needed
  • Chopped fresh parsley as needed
  • Salt and pepper as needed
  • Butter (about 30 g, optional for creaming)
  • Grated Parmesan cheese (optional for creaming)

Preparation

  1. Begin by cleaning the clams by placing them in cold salted water for about an hour, so they expel the sand.

  2. In the meantime, prepare a sauté with finely chopped shallot in extra virgin olive oil. Add the previously peeled and diced carrots, together with the peeled and grated ginger.

  3. Deglaze with the half glass of white wine and let the alcohol evaporate.

  4. Add the rice and toast it for a few minutes until it becomes translucent, then start adding the hot vegetable broth little by little, stirring constantly.

  5. While the rice is cooking, rinse the clams well under running water to remove any remaining sand. Put them in a large pan with a lid and let them open over high heat for a few minutes. Once opened, turn off the heat and shell most of the clams, keeping some in their shells to decorate the dish.

  6. Halfway through the rice’s cooking time, add the shelled clams and their filtered cooking liquid to the risotto to intensify the flavor.

  7. Continue cooking the risotto, adding broth as needed until the rice reaches the desired consistency (al dente).

  8. Once the risotto is done, cream it with butter and, if your diet allows, add grated Parmesan cheese. This step is optional and depends on your taste and dietary preferences.

  9. Season with salt and pepper, add the chopped fresh parsley and mix well.

  10. Serve hot, garnishing the plates with the clams left in their shells and a sprinkle of parsley.

Curiosity

The risotto with carrots, ginger, and clams is a tasty encounter between the sweetness of carrots, the spicy kick of ginger, and the sea flavor of clams. This dish brings back the colors and tastes of spring and is a great way to add a touch of originality to the classic seafood risotto. Buon appetito!