Clam risotto
Crispy onion rings
January 30, 2019
Italian beans
January 30, 2019
Ingredients
Preparation
Prepare the clams first. Add a little olive oil, 2 cloves of garlic, 2 bay leaves and some peppercorns in a pot, then put the clams and the glass of wine. Place the lid and leave them for a few minutes to open.
When they are opened (do not insist, those that are not opened will not open and will not be used because they are toxic), put them in a bowl to cool. Drain the juice in the pot with a tun dish with an absorbent cloth in the interior, to remove any scraps of sand.
Boil the onion in oil, then add the rice and cook until it becomes transparent. Add the juice from the clams and leave for 15 minutes on medium heat. If you still need liquid, add water if you do not have any more juice.
Meanwhile, remove half of the shell of the clams. We will add them 5 minutes before the rice is ready.
Sprinkle green parsley and ground pepper and serve immediately.
Ingredients
Directions
Prepare the clams first. Add a little olive oil, 2 cloves of garlic, 2 bay leaves and some peppercorns in a pot, then put the clams and the glass of wine. Place the lid and leave them for a few minutes to open.
When they are opened (do not insist, those that are not opened will not open and will not be used because they are toxic), put them in a bowl to cool. Drain the juice in the pot with a tun dish with an absorbent cloth in the interior, to remove any scraps of sand.
Boil the onion in oil, then add the rice and cook until it becomes transparent. Add the juice from the clams and leave for 15 minutes on medium heat. If you still need liquid, add water if you do not have any more juice.
Meanwhile, remove half of the shell of the clams. We will add them 5 minutes before the rice is ready.
Sprinkle green parsley and ground pepper and serve immediately.
