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Risotto with fennel and venus clams
40 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 405
  • Fat about 9g
  • Carbohydrates about 65g
  • Protein about 10g
This is needed
This is needed for 4 people
Clams
  • 500 g vongole (venus clams)
  • salted water, chilled
Risotto
  • 2 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, squeezed
  • 6 anchovy fillet, finely chopped
  • 300 g fennel with greens, radish thinly sliced, greens set aside
  • 300 g risotto rice (e.g. Carnaroli)
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 1 organic lemon, grated zest and the juice
  • 1 dl sparkling wine (e.g. prosecco)
  • 8 dl water, boiling
  • 2 dl sparkling wine (e.g. prosecco)
  • salt and pepper to taste
To complete
  • 1 tbsp olive oil
  • 2 garlic clove, sliced
  • 0.5 dl sparkling wine (e.g. prosecco)
  • 0.5 bunch flat-leaf parsley, finely chopped
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And that's how it's done
And that's how it's done
Clams
Scrub the clams thoroughly under cold running water. Place the clams in a bowl of cold salted water, cover and chill for approx. 1 hr. Drain the water, rinse the clams under cold running water.
Risotto
Heat the oil in a pan. Sauté the onion, garlic, fennel and anchovies. Add the rice and parsley, sauté while stirring until the rice is translucent. Pour in the sparkling wine, lemon zest and lemon juice, reduce almost completely. Gradually pour in the water and sparkling wine, stirring frequently. Ensure that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente, season.
To complete
Heat the oil in a wide pan. Briefly sauté the garlic. Add the clams, cover and cook over a high heat for approx. 4 mins., swirling the pan occasionally until the clams open. Pour in the sparkling wine, reduce for approx. 2 mins. Add the clams and resulting liquid to the risotto. Plate up the risotto, top with the reserved fennel greens and parsley.