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Risotti are very often on my table.

They can be different each time you cook a new one!

You can do exactly what you like :  only with vegetables, with all kind of cheeses but also with sea shells. In any case, you'll enjoy.

 

RISOTTO WITH CLAMS AND MILD BLUE CHEESE

 

Risotto with clams and mild blue cheese

Easy
Prep : 15 minutes
Cooking time: about 40 minutes

Serves 4:

- Clams 1 kg
- 250g Arborio rice
- 1 liter of broth keep warm (made with the cooking juice and water)
- 1 glass of dry white wine
- 3 chopped shallots
- 3 tbsp balsamic vinegar
- 85 g butter
- 60 g mild diced blue cheese
- Salt and pepper

The clams :

  • Wash several times the seashells in water.
  • Then, in a skillet make them open quickly high heat.
  • Recover render juice, filter if necessary. Set aside.
  • Remove shells of the clams et set aside.

 

The balsamic shallots :

  • Peel the shallots and cut them in 2mm slices in the width way.
  • Put 10 grams of butter in a pan and cook over moderately heat until translucent.
  • Pour with balsamic vinegar and continue until there is no vinegar remaining.
  • Turn off the heat and add salt. Remove and set aside.

 

The rice :

  • In the same pan, melt 30 grams of butter, pour the rice and stir for 2 minutes until translucent.
  • Add the white wine and when it is all evaporated, cook the rice for 18 minutes adding ladefuls of broth gradually (waiting each time the broth is absorbed before adding a new one).
  • After 18 minutes, remove from the heat and blend with the remaining butter end mild blue cheese, stir quickly. Adjust the seasoning.
  • Just before serving, incorporate the clams (they will warm up in contact with the rice), stir gently.
  • Spread the shallots on the rice and serve immediately.

 

 

Enjoy!