Il Cucinologo
EN

Risotto with Carrots, Ginger, and Clams

17/11/2023

I will be happy to share with you a recipe that blends the flavors of the land with those of the sea, giving you a colorful and tasty dish. Here’s how to prepare a carrot, ginger, and clam risotto with an Italian touch.

Ingredients

  • 320 g risotto rice (e.g., Carnaroli or Arborio)
  • 500 g carpet clams
  • 2 medium carrots
  • 1 piece fresh ginger (about 2 cm)
  • 1 shallot
  • Vegetable stock as needed (about 1.5 liters)
  • 1/2 glass dry white wine
  • Extra virgin olive oil as needed
  • Fresh chopped parsley as needed
  • Salt and pepper as needed
  • Butter (about 30 g, optional for the mantecatura)
  • Grated Parmesan (optional for the mantecatura)

Preparation

  1. Start by cleaning the clams by soaking them in cold salted water for about an hour so they expel the sand.

  2. Meanwhile, prepare a soffritto by finely chopping a shallot in extra virgin olive oil. Add the carrots, previously peeled and cut into small cubes, along with the peeled and grated ginger.

  3. Deglaze with half a glass of white wine and let the alcohol evaporate.

  4. Add the rice, toast it for a few minutes until it becomes translucent, and start adding the hot vegetable stock little by little, stirring constantly.

  5. While the rice is cooking, rinse the clams well under running water to remove any remaining sand. Place them in a large pan with a lid and let them open over high heat for a few minutes. Once opened, turn off the heat and shell most of the clams, setting aside a few in their shells to garnish the dish.

  6. Halfway through cooking the rice, add the shelled clams and their filtered cooking liquid to the risotto to intensify the flavor.

  7. Continue cooking the risotto, adding stock as needed until the rice reaches the desired consistency (al dente).

  8. Once cooked, finish the risotto with butter and, if your diet allows, add some grated Parmesan. This step is optional and depends on your tastes and dietary preferences.

  9. Adjust with salt and pepper, add the fresh chopped parsley, and mix well.

  10. Serve hot, garnishing the plates with the clams left in their shells and a sprinkle of parsley.

Fun Fact

The carrot, ginger, and clam risotto is a tasty encounter between the sweetness of the carrots, the spicy kick of the ginger, and the sea flavor of the clams. This dish evokes the colors and flavors of spring and is a great way to add an original touch to the classic seafood risotto. Enjoy your meal!