Pasta, Risotto and You

by Nancy Caivano

 

Risotto with Clams,
Scallops and Green Beans

Serves 6

 

Ingredients:

20 littleneck clams
1/4-lb haricots verts, cut into 1" pieces (about 1 cup)
Enough chicken stock or fish stock
   added to clam cooking liquid to make 4 cups
3 tbsp olive oil, divided
3 cloves garlic, minced
1 onion, chopped
2 cups Arborio rice
1/2 cup dry white wine
2 cups cored, peeled and chopped tomatoes
   (or one 28-oz can crushed Italian tomatoes, well drained)
1/2 lb bay scallops
   (or you can use sea scallops, quartered)
3 tbsp butter
1/2 cup grated Pecorino Romano cheese (or Parmigiano-Reggiano)
1/4 cup parsley, chopped
2 tsp thyme, finely chopped

 

Method:

Scrub the clamshells under cold running water to remove sand, especially from the crevices. Discard any clams with broken shells or that remain open. Rinse the clams well, drain them and set aside.

Cook the beans in a small saucepan of boiling, salted water until just softened, about 2 minutes. Drain well and set aside.

Place the clams in a medium-size saucepan with 1/2 inch water. Cover, bring to a boil, and steam over medium-high heat, shaking the pan occasionally, until the clams open, 4-6 minutes. Discard any that do not open.

Remove the clams from the shells, chop them, and set aside. Strain the clam cooking liquid through a coffee filter or sieve lined with paper towels, and combine in a saucepan with enough chicken stock or fish stock to make 4 cups. Bring to a simmer.

In a large saucepan, heat 3 tbsp. olive oil over medium-high heat. Add garlic and onion. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add clams, scallops, green beans and tomatoes.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley and thyme. Season with salt and pepper. Serve immediately.

 

Pasta Risotto and You

Recipes
 
 

Copyright © 2001, Nancy Caivano. All rights reserved.

 


Pasta, Risotto and You Archive

 

This page created September 2001


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

July 4th Recipes
July 4th Recipes

 

AddThis Social Bookmark Button

AddThis Feed Button

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

Become a Chef:
Best Culinary Schools

 

Everything Kitchens
Coffee Makers, Blenders
Espresso Machines

 

The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts

 

Cheap Flights
Online Shopping

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

 
 

 
 

Kitchen Scissors
Kitchen Tools
& Gift Ideas