Clam Risotto with lemon sauce

The spaghetti with clams, you know, are a delight, who has never tried this dish simple and tasty at least once… How about now to experience a risotto with olive oil with clams, thyme and lemon sauce? You will see, you will not be disappointed. Tasty and fresh thanks to the thyme and the sauce that accompanies it, it will allow you to add this tasty variant to your personal menu. Let's see how to proceed.

____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____


400 grams of rice
800 grams of Clams
1 shallot
2 L of Fish cartoon
3 lemons
1 clove of garlic
1 Glass of white wine
1 Walnut of butter
1 teaspoon of rice malt
Fresh thyme to taste
Salt, pepper and E.V.O. oil Taste


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Before starting to prepare, it is good to check the clams. If they have the broken shell or sbattendole on a plane we see come out abundant black sand, scartiamole. Now laviamole under running water, inside a colander, until they stop throwing sand and the water will be clean. Having done that we can begin with the preparation of risotto. 
In a sauté we put two tablespoons of oil and the garlic skinned and crushed. Let's fry it with sweet flame and Togliamolo just done. We put the clams, we raise the flame to the maximum and smudge with half a glass of wine then copriamole with a lid and let them cook the time necessary for them to open all. As soon as you are ready, then, we drain and keep aside the filtered cooking water.



In the same sauté where we prepared the clams, we prepare the rice. Put the shallot finely chopped to wither, with a sweet flame, with a tablespoon of oil. Just ready, let's have the rice.



Smudge now with the leftover wine. As soon as the alcohol is evaporated, we start pouring the balloon and the cooking water of the clams, little at a time until the end of cooking. Let's start preparing the accompanying sauce. We squeeze the lemons and ricaviamone the juice, Filtriamolo and put, together with the rice malt, on the medium flame fire and let's reduce it.

As soon as our risotto is cooked, we turn off the fire and add the shelled clams taking care to keep some of them aside with the shell for the final decoration. Amalgamiamo then add the thymus and fix salt and pepper. We now refine with butter and oil flush until our risotto has a creamy consistency.

As soon as the lemon juice is reduced by half, we turn off the flame and add the oil to the wire emulsifying the sauce until it reaches the desired consistency. We're ready to serve.


_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

On a flat plate, arrange a slightly decentralized dough cup. Ler half with the risotto then togliamolo and decorate with two clams and a sprig of thyme. We complete the dish with a strip of sauce that follows the profile of the risotto.

Enjoy your meal!!!!!

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