Risotto with Clams
Creamy risotto with New Zealand clams.
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Cooking tools:
- Clam knife
- Fine-mesh sieve
- Dutch oven
- Saucepan
- Microplane
- Grater
- Cutting board
- Chef's knife
- Slotted spoon
- Wooden spoon
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
- Stove
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 ounces pancetta (diced)
- 2 shallots (chopped)
- 2 cloves garlic (chopped)
- 1/4 teaspoon salt
- 1 cup Arborio rice
- 1 cup plus 1/2 cup prosecco
- 2 1/4 cups jarred clam juice or seafood broth
- 1 pound New Zealand clams (scrubbed)
- 1/2 cup freshly grated Parmesan
- 2 tablespoons butter (room temperature)
- 12 littleneck clams (shucked and chopped, juice strained)
- 1/4 cup Italian parsley leaves (chopped)
- 2 teaspoons grated lemon zest (2 lemons)
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