Risotto with clams and pickled fennel Recipe

A simple risotto topped with clams and lightly pickled fennel.

  • Preparation
    5mins
  • Cooking time
    20mins
  • Rest time
    5mins
Rate this recipe
(12 votes) 4.6/5
Ingredients
Pour people
  • Risotto rice : 600 g
  • Garlic clove(s) : 2 whole
  • Onion(s) : 1 whole
  • Vegetable stock : 1000 ml
  • Dry white wine : 200 ml
  • Unsalted butter : 100 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Clam(s) : 1.2 kg
  • For the garnish(es)
  • Fennel : 2 whole
  • Fennel seed(s) : 10 g
  • Sherry vinegar : 50 ml
  • Caster sugar : 50 g
Method
  • 1. FOR THE FENNEL

    Wash the fennel, cut in half and remove the tough core. Thinly slice the fennel and then mix with the sugar, vinegar and fennel seeds. Leave to marinate while you prepare the risotto.

  • 2. FOR THE RISOTTO

    Peel and finely dice the onion and the garlic. Sweat them in half of the butter until soft. Add the rice and fry in the butter for a couple of minutes before adding the white. Stir until all of the liquid has been absorbed and then start adding the stock a ladleful at a time. Allow each addition of stock to be absorbed before adding more and stir throughout the whole cooking process. The rice should be soft with a firm centre after about 20 minutes.

  • 3. FOR THE CLAMS AND TO SERVE

    Wash the clams thoroughly and then place in a pan with hot oil. Add a splash of white wine, cover and cook for 5 minutes until they start to open. Drain the cooking liquid from this pan and fold into the risotto with the remaining butter.

    Place a pile of risotto in the center of a bowl place some clams on top and garnish with the pickled fennel.

Chef's tip

«If available, try using razor clams for this recipe. It also works well with mussels.»

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