Text 29396, 81 rader
Skriven 2009-10-03 21:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RHODE ISLAND 217 91003
==============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> ... Don't hit kids. They have guns now. No, really.

 GJ> Very appropriate!

Neekha is pressing her dad for her first rifle, a .22, "a cute little
girl's rifle with a pink stock".

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Zen's Clam Risotto
Categories: Appetizers, Italian, Clams, Rice
  Servings: 4

      6 lb clams, cleaned
      1 lb mussels
      4 TB olive oil
      6    garlic cloves steeped in
      2 TB olive oil
      1    Jalapeno or other fresh
           chile, chopped
  1 1/2 c  dry white wine
      1 TB tomato paste
      3 TB butter
      1    onion, chopped very fine
      2 c  arborio rice
    1/2    lemon, juiced
      2 TB parsley, chopped
           Salt and pepper
      4 TB cold butter, cut into small
           pieces

First the broth, heat 3 tablespoons of the olive oil in a large pan.
Add the garlic and the chopped chile to the pan and cook without
allowing to color. A minute or so. Add the clams, the mussels and 1
cup of white wine, cover and continue to cook over high heat.
Depending on the variety of clams used some of them cook faster than
others. Add one tablespoon of tomato paste to the pot and cover with
8 cups of water. Bring to a boil, cover and let cook about 10
minutes. At this point, all the clams and mussels should be opened
and you should have a very flavorful broth, if you don’t you have
seriously screwed up along the way! Reserve the clams, pick the
small ones for garnish, and chop the large ones. Set aside. Strain
the broth and keep at a bare simmer in the back of the stove.

Melt the 3 tablespoons of butter in a heavy-bottomed pan, and add
the onion. Cook gently until the onion is soft but not colored. Add
the rice and stir around to coat with butter, about 2 minutes. Add
the rest of the wine (1/2 cup) and let completely evaporate while
stirring. Add 1 tablespoon of tomato paste and keep stirring.

Over medium-high heat, start adding the clam broth, a ladleful at
the time (about 3/4 cup), stirring the rice as you do so. When each
addition of the broth has almost evaporated, add the next ladleful.
Continue cooking the risotto for about 15 minutes. The risotto is
ready when the grains are soft but still al dente.

Turn off the heat and add the shelled clams, 2 tablespoons of garlic
oil, the lemon juice and the parsley. Rectify the seasoning with
salt and pepper to taste. Let the risotto rest for a minute and
start adding the cold butter while stirring vigorously. When shaking
the pan, the risotto should move like waves and be very creamy. Add
a little more broth if needed to reach the desired consistency and
serve immediately. Garnish with the clams in their shells.

From: Zen, Www.Zencancook.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Hunting isn't a sport until you give the deer guns too.

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