- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Serving: 4 - 6 persons
Risotto with clams and Broccoli Pureè
Tidbits...This elegant first course can be followed by grilled or oven baked fish. It is light yet filling.
Ingredients
- Arborio or Brown Rice - 1 1/2 cups
- Small clams in shells - 2 lbs.
- Broccoli (florets only) - 1 1/2 lbs.
- White wine - 1 1/2 cups
- Garlic cloves - 2
- Butter - 2 T
- Olive oil - 2 T
- Vegetable broth - 6-8 cups
- Parsley - 1 T chopped
- Hot pepper flakes - to taste
- Salt - pinch
Instructions
- Wash clams well and let soak in salted water for 1 hour.
- Put clams in large saute pan with 1/2 the wine, cover and put on high. When clams open, remove with slotted spoon reserving cooking liquid.
- Cook broccoli florets in lightly salted water for 7 or 8 minutes. Reserve liquid.
- Put florets in pan with the garlic cloves and olive oil, salt, hot pepper and saute for 3 or 4 minutes. Remove and puree in blender with 2 Tbl. of their cooking water.
- Melt the butter with the other garlic clove and add uncooked rice for a few minutes on high. Ladle hot broth over rice as needed until it is absorbed. (according to package directions)
- Reserve 2 or 3 clams in shells per serving for decorating the plates. Remove and discard shells from remaining clams and add clams to rice.
- Put the broccoli pureè on plate, followed by rice and clams to decorate.
