Clam Risotto Romano

 

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Ingredients

30ml oil 2 tbsp.
250 ml onion, chopped 1 cup
250 ml red peppers, diced 1 cup
15 ml Italian herbs, dried 1 tbsp.
450 g Basmati rice 1 lb
750 ml vegetable stock 2 ½ cups
250 ml plum tomatoes, diced 1 cups
250 ml fresh grated Romano cheese 1 cup
2 cans Ocean's Baby Clams (142g) drained, save juice salt and pepper, to taste 2 cans

Chef's Tips

Classic risotto is made with arborio rice but the general public like a firmer grain like Basmati.
This dish makes a great addition to any main course meat or fish but can be served as a main course with a basket of fresh garlic bread.

Directions

1 Heat the oil in a heavy saucepan. Add the onion, red pepper and Italian herbs and cook over low heat until soft, 3 minutes. Add the rice and stir to coat.
2 # Bring the reserved clam juice and the stock to boil in another saucepan. Reduce the heat and simmer.
3 Slowly, add 250 ml (1cup) of the hot stock to the rice, stirring constantly. When stock has been absorbed, add 120 ml (1/2 cup) and allow it to simmer, stirring until it has been absorbed. Continue added the stock 120 ml (1/2 cup) at a time, stirring until almost all the stock has been added.
4 Add the tomatoes. Continue cooking, adding the remaining stock in small amounts until the rice is creamy and just tender, 20-25 minutes. When all the stock has been absorbed, stir in the Romano, clams, salt and pepper. Serve immediately.
basmati rice may cook in less time than other rice.


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