Text 33848, 73 rader
Skriven 2013-02-19 06:40:58 av Dave Drum (1:261/38)
Ärende: Chile 2231
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Zen's Clam Risotto
 Categories: Appetizers, Seafood, Rice, Vegetables, Chilies
      Yield: 4 servings

      6 lb Clams, cleaned
      1 lb Mussels
      4 tb Olive oil
      6 cl Garlic;
           +=STEEPED IN=+
      2 tb Olive oil
      1 lg Jalapeno or other fresh
           - chile; chopped
  1 1/2 c  Dry white wine
      1 tb Tomato paste
      3 tb Butter
      1 lg Onion; chopped very fine
      2 c  Arborio rice
    1/2    Lemon; juiced
      2 tb Parsley; chopped
           Salt & pepper
      4 tb Cold butter; in 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 donÆt 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

  Uncle Dirty Dave's Archives

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... Milk is for babies. When you grow up you have to drink beer. - Governator

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)