Risotto with Clams

Get this all-star, easy-to-follow Risotto with Clams recipe from Giada De Laurentiis

Directions Heat a Dutch oven over medium heat. Add the olive oil and pancetta and cook, stirring occasionally, until the pancetta is golden brown and crispy, about 5 minutes. Using a slotted...


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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