Clam Risotto

1. 1

   In a 2 quart saucepan melt butter over medium heat.

2. 2

   Saute minced shallots in butter until soft but not browned.

3. 3

   Add the rice and cook until the rice becomes translucent.

4. 4

   Add the wine and cook until nearly dry.

5. 5

   Add one cup of hot, not boiling, clam juice.

6. 6

   Stir the rice continually as it cooks.

7. 7

   When the rice absorbs all the juice add another cup and continue to stir the rice.

8. 8

   Continue in this manner until you add the last cup of clam juice.

9. 9

   At this time the rice should be fully cooked. If not add a little water and continue to stir and cook until the rice is just cooked through.

10. 10

    Next, add the clam meat and cook for one minute.

11. 11

    Add the cream and season the rice to taste.

12. 12

    Cook for one additional minute.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.