Risotto ai Cardoncelli e le Vongole

Risotto ai Cardoncelli e le Vongole


  •     1 cup of carnaroli or Arborio rice

  •     ½ an onion, chopped finely

  •     1 lb cardoncelli mushrooms, cleaned and thinly sliced

  •     5 cups fish broth

  •     200 grams clams in shells

  •     Leftover cooked fish (optional)

  •     1 cup of dry white wine

  •     2 tbsp butter

  •     A few sprigs of flat-leaf parsley

  •     Salt to taste


  1. Heat a wide saucepan over medium-high heat and add the clams, close tightly with the lid of the pan.

  2. Toss them for a few minutes until they have all opened.

  3. Once they have opened, turn off the heat and remove the clams from their shells into a separate bowl.

  4. Filter the broth that the clams created into a separate bowl.

  5. Chop the onion into fine pieces and bring the broth to a simmer.

  6. Heat a large stovetop casserole pan over medium-high heat and melt 1 tbsp of the butter at the bottom of the pan.

  7. When the butter is melted add onion and sauté until the onion is translucent.

  8. Add rice and coat it in the butter, toasting it a bit.

  9. When the rice becomes opaque, after about 1 minute, add the wine to the pan, enough to cover the rice, stir frequently.

  10. When the rice has absorbed the wine, add a ladleful of broth to the pan and continue stirring. Repeat and once the rice starts to absorb the broth add all of the mushrooms. Continue adding the broth as the rice absorbs it, you want it to almost dry out before adding the broth each time.

  11. When the rice is finished it should be al dente and all of the liquid should be absorbed. Remove from heat and toss in the clams and the chopped parsley.

  12. Serve immediately..

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