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 |
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.
- 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.
- Bring the reserved clam juice and the stock to boil in another saucepan. Reduce the heat and simmer.
- 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.
- 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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