This simple risotto from Genova, in Liguria, nicely combines the bounty of the sea with the mushroomy richness of the mountains immediately inland. To prepare it for 6-8 you'll need:
Prep Time: 24 hours, 30 minutes
Cook Time: 30 minutes
Ingredients:
- 3 1/4 pounds (1.5 k) wedge shells, purged (see link; small hard-shell clams, or golden carpet shells clams will work)
- 3 cups (600 g) short grained rice such as Arborio or Carnaroli
- 1 clove garlic
- 1/4 onion, minced
- A small carrot
- A 6-inch celery rib
- 1/3 cup dried porcino mushrooms
- Pepper to taste
- 1 Quart (1 liter) simmering water (have more handy, in a second pot)
- Tomato sauce to taste
- A small chunk of unsalted butter
Preparation:
Soak the dried mushrooms in warm water for a half hour, then drain and chop them, reserving the liquid they steeped in.Drain the purged clams, cook them in the simmering water for a few minutes, until they open, and then drain them in a colander, catching the liquid in a bowl. Filter the liquid with a fine wire-mesh strainer and return it to the fire. Remove and discard the shells of the clams.
Mince the herbs. Simmer them in another pot, and when the onion begins to brown, add the clams, mushrooms, a little broth, and season the mixture with pepper to taste. When the mixture returns to a boil add the rice, and cook, adding clam broth as liquid is absorbed; when the rice is almost done mix a little tomato sauce into the last ladle of liquid and add it too (if you run out of clam broth, use hot water instead). Stir the butter into the rice, let it melt, and serve the risotto.
Note: if one of the shellfish fails to open upon being cooked, do not eat it! It was already dead when it went into the pot, and eating it could make you quite sick.
