Risotto Mari e Monti

Place 2 tablespoons EVOO in a pot at a medium-high heat (copper is the ideal material to cook risotto in). Add the chili flakes and the diced onion. Keep stirring and after a minute add the rice – toast it being sure not to burn it, stir continuously. After about 3 minutes add the wine and stir frequently. Add asparagus broth ½ cup at a time: once absorbed, add more broth, and keep stirring. This is the secret to a good risotto, don’t leave it unattended! Stir frequently and keep it moist by adding liquid. After about 10 minutes cooking, add asparagus to risotto. After about 20 minutes cooking add the clams. Add any water from the clam pot, but make sure there’s no sand from the clams in it.

Once your last ½ cup of broth is absorbed, turn the flame off and add 2 tablespoons EVOO and parmigiano cheese, cover and set aside for a few minutes before serving (this is called the “mantecca”). Serve hot and drizzle remaining raw EVOO and lemon zest.

Buon appetito!

Place 2 tablespoons EVOO in a pot at a medium-high heat (copper is the ideal material to cook risotto in). Add the chili flakes and the diced onion. Keep stirring and after a minute add the rice – toast it being sure not to burn it, stir continuously. After about 3 minutes add the wine and stir frequently. Add asparagus broth ½ cup at a time: once absorbed, add more broth, and keep stirring. This is the secret to a good risotto, don’t leave it unattended! Stir frequently and keep it moist by adding liquid. After about 10 minutes cooking, add asparagus to risotto. After about 20 minutes cooking add the clams. Add any water from the clam pot, but make sure there’s no sand from the clams in it.

Once your last ½ cup of broth is absorbed, turn the flame off and add 2 tablespoons EVOO and parmigiano cheese, cover and set aside for a few minutes before serving (this is called the “mantecca”). Serve hot and drizzle remaining raw EVOO and lemon zest.

Buon appetito!