Authentic Vongole Risotto
Authentic Vongole Risotto

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, authentic vongole risotto. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Authentic Vongole Risotto is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Authentic Vongole Risotto is something that I’ve loved my entire life. They’re nice and they look fantastic.

Preparazione: Fate schiudere le vongole (ben lavate e lasciate prima spurgare per mezzora in acqua salata) in un tegame coperto posto su fiamma vivace; man mano che. Risotto Alle Vongole (Risotto with Clams). Using the juice the clams give off as part of the cooking liquid for the rice imbues the risotto with clam flavor.

To begin with this recipe, we must prepare a few components. You can have authentic vongole risotto using 14 ingredients and 29 steps. Here is how you cook it.

The ingredients needed to make Authentic Vongole Risotto:
  1. Prepare 1 Manila clams
  2. Take 80 ml White wine
  3. Prepare 600 ml Soup stock
  4. Take 2 clove A. Garlic (coarsely chopped)
  5. Get 1/2 A. Onion (coarsely chopped)
  6. Get 30 ml B. Extra virgin olive oil
  7. Take 40 ml C. Extra virgin olive oil
  8. Get 350 grams Uncooked rice (without rinsing)
  9. Take 1/2 can Canned tomato (diced)
  10. Get 10 grams Butter
  11. Prepare 1 Dried chili pepper (sliced into rounds)
  12. Take 1 Italian parsley (optional)
  13. Make ready 1 Black pepper (coarsely ground)
  14. Prepare 1 Salt and pepper

This is "Risotto "Vongole"" by foodfreaks on Vimeo, the home for high quality videos and the people who love them. Una volta calda aggiungiamo le cozze e le vongole, sfumiamo con un goccio di vino e copriamo con una padella o coperchio, così da poterle. Il Risotto alle Vongole è un meraviglioso primo piatto gourmet e raffinato della cucina italiana. Spurgare dapprima le vongole per eliminare i granelli di sabbia e altre impurità mettendole in.

Steps to make Authentic Vongole Risotto:
  1. Thoroughly rinse the Manila clams after they have been de-sanded and de-salted. *De-salt especially thoroughly if you harvested the clams yourself.
  2. To de-sand: Make plenty of 3% saline solution. Rinse the clams and line them on a shallow tray with some space in between. Pour in the saline solution until the clams are mostly submerged, cover with newspaper and leave in a cool, dark place overnight, occasionally changing the water. Rinse again afterward. To de-salt: Rinse the de-sanded clams, and line them on a colander or a tray without overlapping. Cover with wet paper towel and leave them in a cool place for 3 hours.
  3. Prepare the A ingredients as noted in the ingredients list. Warm the soup stock and keep warm over very low heat.
  4. In a cool pot that could fit all of the soup stock, start heating the B olive oil and half of the garlic over low heat. Make sure to use a cold pot.
  5. When the garlic from Step 4 turns a beige color and is fragrant, add the prepared Manila clam and saute for about 10 seconds. The heat should be medium-low.
  6. Add the white wine to the pot and cover with a lid. Steam the clams over low heat.
  7. When 80-90% of the clams have opened, remove the lid and add all of the soup stock. Once it comes to a boil, remove any scum that floats up and leave over very low heat.
  8. In a separate frying pan, cook the rest of the garlic in the C olive oil over low heat to infuse the oil.
  9. When the garlic turns a beige color and is fragrant, add the onion, season lightly with salt and pepper, and sauté until translucent.
  10. Once the onion has turned translucent, add the uncooked rice. Stir the rice to coat with the oil. The heat should be medium-low.
  11. As you stir, the rice will become coated with the oil and will start to look translucent.
  12. Once the rice has thoroughly heated through, add the tomato, juice and all, and stir to combine.
  13. Add the takanotsume and the hot soup from Step 7 until the rice is just submerged, and cook over medium-low heat.
  14. From Step 13 and on, try not to stir or disturb the content of the frying pan. If you are worried about it sticking, gently agitate the frying pan.
  15. When the soup reduces a bit, add more of the hot soup from Step 7 until the rice is just submerged.
  16. Repeat Steps 13 and 15 until the rice is al dente (when the grains are still a bit firm in the center).
  17. It will take about 15-17 minutes starting from Step 13 until the rice is ready. Add about two ladlefuls of the soup for each addition and cook slowly and patiently.
  18. After 13 minutes have passed from Step 13, add all of the clams in the pot from Step 7 to the frying pan, and also add the butter. Use a timer.
  19. After 2 minutes have passed from Step 18, add the Italian parsley and check for the doneness of the rice. If it wasn't quite done yet, keep cooking.
  20. When the rice is at your favorite texture, stop the heat and adjust the taste, if necessary. Grind some black pepper and serve.
  21. You'll have nice al dente rice just like at a restaurant, and it'll go perfectly well with the tartness of the tomato and the heat of the takanotsume.
  22. Easily enjoy the flavors of the restaurant with this vongole rosso risotto.
  23. My husband likes the clam risotto on the soupy side, but I'm sure that many of you would prefer the more dry risotto like in this picture.
  24. I made Step 23 without tomatoes, but otherwise it was the same, but this one is not soupy. I added grated Parmesan cheese along with the black pepper at the end. This is also very tasty.
  25. Adjust how soupy the risotto is around Step 18, by adjusting when you add the soup and how much you reduce the soup after each addition.
  26. If you continue cooking with the rice submerged, it'll become soupy. If you reduce the soup more as you cook, it won't become soupy. Please adjust to your liking.
  27. Be sure to keep the soup from Step 7 over heat so that the soup will be hot and when you add the soup to the rice in Step 13, the content of the frying pan will be constantly at a simmer.
  28. You will not necessarily use up the soup from Step 7. It will depend on the heat that you cook in, your desired texture, and how soupy you want your risotto to be.
  29. On the other hand, if you run out of soup before the rice has cooked sufficiently, you probably used too high a heat for cooking the soup and the risotto.

Preparazione: far spurgare le vongole almeno ½ giornata in una bacinella con acqua e abbondante Filtrare il liquido e sgusciare le vongole aperte, lasciandone qualcuna con il guscio per guarnizione. Le vongole portano il mare in tavola con eleganza e gusto. Ingredienti e ricetta per preparare il risotto alle vongole arricchito con cubetti di cedro candito, perfetto per chi ama i piatti con contrasti tra dolce e salato! Per preparare il vostro Risotto Cozze e Vongole seguite la nostra ricetta sprint e cominciare con il pulire per bene i molluschi eliminando ogni residuo di sabba. Primo piatto a base di Vongole.

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