Clam Risotto with Lemon

Name: Clam Risotto with Lemon
Yield: serves 4
Ingredients: 4 tablespoons extra-virgin olive oil, plus more for drizzling; 6 cloves garlic, thinly sliced; 4 pounds Manila clams; 1 cup white wine; 1 small red onion, minced; 1 cup carnaroli rice; 4 tablespoons unsalted butter; 1 lemon (preferably organic)

December 14, 2011

This is a wonderful winter dish—fresh and simple with nothing to get between you and pure clam flavor. Steaming the clams first in a little white wine, then using that liquid in place of broth, infuses the rice with a briny essence that totally sings. Because of the star ingredient, you shouldn’t need to use much salt in the dish, and cheese here would be a no-no. A little butter at the end provides the perfect touch of richness, while a bit of lemon zest accents the clams perfectly.

Recipe notes

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