Clam Risotto, Demystified

Zen can cook, so can you.
(Old Proverb)


Get ready to take a walk on the wild side my friends, because today we will break the wall that separates man... from his risotto. Yes you heard me right, you can say goodbye to boiled or sticky looking rice by surrendering to the instructions on this post, i guarantee the reward for your boldness will be a risotto that's both creamy and deeply flavorful. Savor this delicious moment not only for its pleasure, but for the pride. The pride to have finally mastered a staple of culinary delight long regarded by amateur gourmets everywhere a 'major pain in the ass' (..'scuse my French) as well as a great source of stress (..that's English).

Now it's your turn to experience the deep satisfaction to have contributed something meaningful to humanity your belly. Expect change in your life from that point on like, your neighbors looking at you with envy, your boss giving you unexpected compliments, even your co-workers might stop bullying you! Risotto mastery has a profound effect on mankind . Enjoy your newfound confidence.

Are you ready for the jump?

Wh..What do you mean shut up and cook?

Zenchef's cold stare

Fine! Open the bottle of white wine and drink two cups to ensure yourself of the quality of the product. It is acceptable to repeat this step as long as you are not convinced. Save a cup and a half for the recipe. It is advised to stay home during this experiment and wear a helmet in case you suddenly pass-out.

Clam Risotto

(serves 4)

• 6 pounds clams, cleaned (littlenecks, manila, cherrystone, whattava you like)
• 1 pound mussels (to give a deeper flavor)
• 4 tablespoons olive oil
• 6 garlic cloves steeped in 2 tablespoons of olive oil
• 1 Jalapeno chile or other fresh chile, chopped
• 1 1/2 cups dry white wine
• 1 tablespoon tomato paste
• 3 tablespoons butter
• 1 onion, chopped very fine
• 2 cups arborio rice
• 1/2 lemon, juiced
• 2 tablespoons parsley, chopped
• Salt and pepper
• 4 tablespoons 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. Enjoy.