800 799 9830

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

Ingredients:

  • 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

Directions

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:


Saffron

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

Similar recipes