Quick risoni “risotto” with Clams and cherry tomatoes
Quick risoni “risotto” with clams and cherry tomatoes (Cook like an Italian)
Quick risoni “risotto” with Clams and cherry tomatoes
Quick risoni “risotto” with clams and cherry tomatoes (Cook like an Italian)
Equipment
- 1 large frying pan
Ingredients
- 48 small clams
- 1/2 cup dry white wine
- 1/4 cup extra-virgin olive oil, plus extra, to serve
- 2 spring onions, finely chopped
- 1 tbsp finely chopped parsley stalks
- 1 clove garlic clove, finely chopped
- 5 cups risoni
- 1 can 14 oz canned cherry tomatoes
- sea salt and fresh ground white pepper, to taste
- small handful parsley leaves, coarsely chopped
- pinch of chilli flakes, optional, to serve
Instructions
- Wash the clams under cold running water to remove any sand.
- Heat a large frying pan over high heat. Add the clams and wine, cover and shake for2-3 minutes or just until the shells have opened. Remove the clams with a slotted spoon and strain the liquid through a fine sieve.
- Heat the oil in the same pan. Add the spring onion, parsley stalks and garlic and cook over medium-high heat for 1 minute, watching the garlic closely as it can burn quickly. Once it smells fragrant, add the risoni and stir until all the grains are coated in the oil mixture. Add the reserved cooking liquid, making sure you don’t add any gritty bits from the bottom of the bowl.
- Simmer for 1-2 minutes to cook out the alcohol, then add the cherry tomatoes and just enough boiling water to cover the risoni. Reduce the heat to medium-low, add a pinch of salt and cook, stirring occasionally for 6-7 minutes or until al dente. Add a little extra boiling water if the risoni looks a little dry, or if it looks too liquid, increase the heat to high and simmer until thickened.
- Taste for seasoning and adjust to your liking. Stir through the cooked clams and parsley, then serve in a large shallow bowl topped with a drizzle of extra-virgin olive oil and a pinch of chilli flakes, if desired
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