(Risotto with chick peas and clams - Our original home cooking)
Risotto con ceci e vongole
Risotto with chick peas and clams
- 1 400 g(14 oz) can chick peas, well drained
- 100 g (3 1/2oz) frozen cooked clam meat
- 1 fresh young onion (about 40 g - 1 1/2oz), finely sliced
- 1/2 teaspoon dried bay leaves
- 1tablespoon dried chives
- 1 tablespoon dried parsley
- 100 ml (4 fl oz - 1/2 C) dry white wine
- 800 ml (28 fl oz - 3 2/3 C) vegetable stock
- 1 sachet of Saffron ground powder (0,15 g)
- 300 g (10 1/2 oz) rice
- 2 tablespoons extra virgin olive oil
- Time:
preparation: 5 minutes
plus time for thawing clams
cooking: 25-30 minutes
- Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 390 (kCal) 20 % GDA (*) - 1633 (kJ)
Protein: 13.2 (g) 27 % GDA
Total fat: 7.4 (g) 11 % GDA
Total carbohydrate: 67.2 (g) 25 % GDA
Sugars: 5.0 (g) 6 % GDA
Let the clams thawn at room temperature for 2 or 3 hours. Drain them very well but put apart the liquid in which they were preserved.
Prepare the vegetable stock and keep it boiling during all the time in which the rice cooks. Put the olive oil together with onions and rice in a pan. Let them fry lightly for 2 minutes and then add the wine and the liquid of the clams, stir and let it evaporate completely, stirring frequently. Then add 2 ladles boiling stock. Let the rice dry before adding other stock. Remember to stir frequently. Keep on cooking, adding the stock when necessary, until the rice is tender or according to the package directions. Five minutes before the end of cooking add the clams and chick peas.
The risotto must be dry and the rice grains must be separated. Wait some minutes before serving.
Note
- - If you want, you can use fresh clams.
- - If you don't find saffron powder you can use 1 teaspoon saffron threads.
What's the right wine for " risotto with chick peas and clams " ?
Our suggestion is: Lacryma Christi Rosato (rosé wine from Naples)
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
