Two Brooks Farm

producers of Mississippi Blue Rice

February 16 009 1 clam and pansetta rissottoCLAM AND PANCETTA RISOTTO

Creatures from land and sea, never the twain shall meet except in this receipt. Cured pancetta and succulent clams make waves while swimming in a sea of our risotto. The straightforward performance of each of the main ingredients--clams, pork, and rice-elegantlyhighlights the best of their inherent qualities, while the complimentary additions of small sums ofsemisweet vermouth, tarragon, fennel seed, basil, and coriander give the dish tasteful direction.

INGREDIENTS

 3 dozen Littleneck clams,

well scrubbed and rinsed

4 ounces pancetta, small cubed

1 ½ cups Ecogrown

Delta Belle White Rice

¾ cup Dolin Vermouth Blanc

2 cups fish stock

4 tbsp olive oil

1 tbsp garlic, minced

1 small shallot, minced

1 tbsp tarragon, finely chopped

2 tbsp sweet basil, finely chopped

Fresh ground black pepper, to taste

¼ tsp fennel seed, fresh ground

¼ tsp dry red pepper flakes

1/ tsp coriander, fresh ground

Zest from 1 lemon

Juice from 1 lemon

¾ cup heavy cream

½ cup Parmesan, fresh grated

2 tbsp chives, finely chopped, to garnish

METHOD

     In large stockpot, heat 4 cups water to boiling, add clams, cover, and steam for 8 minutes or un clams open. Remove with slotted spoon to cool. Reserve stock for subsequent use.

When clams cool to touch, remove meat from 2 dozen; set meat aside while discarding shells. Save 1 dozen in shell clams for use.

Strain clam stock and place in medium pan along with fish stock. Bring to simmer and keep warmed for building risotto.

In large sauté pan, heat 1 tbsp olive oil and lightly sauté pancetta. Remove and drain, setting aside.

In same sauté pan, heat 3 tbsp olive oil and add garlic and shallot. When shallot softened, add rice, stirring to uniformly heat and coat kernels with oil for couple minutes.

Add lemon zest, basil, and tarragon, quickly blending. Add vermouth, along with fresh ground fennel, red pepper flakes, and coriander, stirring until liquid evaporated.

Begin adding heated stock, one ladle full at a time. Upon stirring, absorption, and evaporation add another (will be approximately 3 minute intervals). Process likely to consume

30 minutes.

Check for doneness—long grain rice in risotto needs to be cooked to al dente, and creamy in appearance and texture. Just before this point, add lemon juice, shelled clams,

pancetta, and cream.

Continue to stir and cook until creamy and kernels easy to chew. Add Parmesan and black pepper. Blending quickly.

Plate, top with chives, and enjoy!

Two Brooks Farms

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