Vialone Nano Riso alle Vongole
New ways with riso.
The short, pebbly grains of Vialone Nano paired with flavors from the sea. It is no wonder this dish is 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."
2 dozen clams, cleaned
1 cup Principato di Lucedio Vialone Nano
1/2–3/4 cup fish stock
1/4–1/2 cup dry white cooking wine
3 tablespoons Rustichella d'Abruzzo Extra Virgin Olive Oil
2 garlic cloves, smashed
Pinch red pepper flakes
Bunch flat leaf parsley, stems removed
Sea salt & tellicherry pepper to taste
To pre-cook the rice: Bring a large pot of salted 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.
To prepare the dish: Pour olive oil into a pan over medium heat and add smashed garlic. Let the garlic cook, infusing the oil, until lightly golden. Be careful not to burn it.
- Remove garlic from oil, then add red pepper flakes. Circle the pan with a splash of cooking wine, then add fish stock. Add a couple grinds of pepper to the pan.
- Drop in the clams and cook for 2‚Äì3 minutes until the clams have opened. Discard any that stay closed.
- Pour the cooked rice into the pan like rain, showering the cooked clams and bubbly stock. Salt to taste, then replace the lid and let rest for 5 minutes so that the rice absorbs the flavor of the dish.
- Before serving, sprinkle on as much flat-leaf Italian parsley as you wish.
Give your finished dish a twist with one of these additions: