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Clam Risotto Romano

Metric Imperial Ingredients
30 ml 2 tbsp Oil
250 ml 1 cup Onion, chopped
250 ml 1 cup Red peppers, diced
15 ml 1 tbsp Italian herbs, dried
450g  1lb Basmati rice
750 ml 2 1/2 cups Vegetable stock
250 ml 1 cup Plum tomatoes, diced
250 ml 1 cup Fresh grated romano cheese
2 cans
2 cans Ocean's Baby Clams (142g) drained, save juice

Salt and pepper, to taste

Chef's Tips

Classic risotto is made with arborio rice but the general public like a firmer grain like Basmati.
This dish makes a great addition to any main course meat or fish but can be served as a main course with a basket of fresh garlic bread.

Directions

  1. Heat the oil in a heavy saucepan. Add the onion, red pepper and Italian herbs and cook over low heat until soft, 3 minutes. Add the rice and stir to coat.
  2. Bring the reserved clam juice and the stock to boil in another saucepan. Reduce the heat and simmer.
  3. Slowly, add 250 ml (1cup) of the hot stock to the rice, stirring constantly. When stock has been absorbed, add 120 ml (1/2 cup) and allow it to simmer, stirring until it has been absorbed. Continue added the stock 120 ml (1/2 cup) at a time, stirring until almost all the stock has been added.
  4. Add the tomatoes. Continue cooking, adding the remaining stock in small amounts until the rice is creamy and just tender, 20-25 minutes. When all the stock has been absorbed, stir in the Romano, clams, salt and pepper. Serve immediately.

Basmati rice may cook in less time than other rice.

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