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...
- Yield: 4 servings
- Cooking time: 0 Hour 40 Min
- Publisher: Foodnetwork.com
- 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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