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Vialone Nano Riso alle Vongole

The short, pebbly, grains of Vialone Nano are perfectly paired with flavors from the sea. It is no wonder its a favorite of coastal Veneto, usually served with squid ink.

Rolando raves: Try this as if making a fast brodetto di pesce, or a new twist to any seafood stew.”

  • Serves: 4
  • Complexity: easy
Vialone Nano Riso alle Vongole


  • 2 dozen clams, cleaned
  • 1 cup Lucedio Vialone Nano
  • 1/2 - 3/4 cup Fish Stock
  • 1/4 - 1/2 cup Dry White Cooking Wine
  • 3 Tbsp Rustichella Extra Virgin Olive oil
  • 2 smashed garlic cloves
  • A pinch Red Chili Pepper flakes
  • Flat leaf parsley, stems removed
  • Sea salt to taste
  • Tellicherry pepper to taste


Pre-cook the rice

  • Bring water to a boil. 
  • Add rice to the boiling water, and cook until al dente, approximately 12 minutes.
  • Drain rice, and spread lightly with your fingers on a baking sheet to cool. This helps it retain its al dente texture. Allow to cool.

Prepare the dish

  • Pour olive oil into a pan over medium heat and add smashed garlic. Let the garlic infuse until lightly golden, careful not to burn it. Remove from the oil.
  • Add red chili peppers to the oil.
  • Circle the pan with a splash of cooking wine, then add fish stock.
  • A couple grinds of pepper to the pan.
  • Drop in the clams and cook for 2-3 minutes until the clams have opened. Discard any that stay closed.
  • Drizzle the cooked rice like rain, showering the cooked clams & bubbly stock.
  • Salt to taste.
  • Replace the lid and let rest for 5 minutes so the rice absorbs the flavor of the dish. lucedio riso alle vongole recipe 300x300
  • Before serving, sprinkle on as much flat-leaf Italian parsley as you wish.

Give your finished dish a twist with one of these additions:


Oregano blossoms

Fiore di Finocchio Wild Fennel Pollen

IASA Hot Pepper in Olive Oil

Titone DOP Extra Virgin Olive Oil


Created by Rolando Beramendi


Products Used in This Recipe