Experimented with a new risotto by building off the recipe for a mushroom risotto that I typically make. See my earlier post on Mushroom Risotto for the recipe. Here are my additional alterations to that recipe to get what I made tonight.
No mushrooms or cheese used
(3 or 4) cups of chicken broth (or vegetable if you prefer);
(1) cup vermouth;
(1/2) cup clam juice drained from your clams
(1/2) lb. asparagus
(1) can of baby clams or (1-2) lb of fresh clams (steamed)
(1) tbsp of parsley [optional]
_Cook asparagus in salted water for 2-3 minutes or until cook. Cut into 1-2 inch pieces and pat dry with a paper towel. Set aside.
_Drain the juice from a can of baby clams or steam your fresh clams and reserve the clam juice for later.
_Cook the shallots, garlic, and rice as in the other recipe.
_Add the vermouth as the first cup of liquid added to the rice . From then on add the broth, making sure to incorporate the clam juice in as well. You may not use all of the broth. Continue to add broth until the risotto rice is to the firmness or softness of your liking.
_When rice is done add in the butter, clams, asparagus, and parsley (optional). Mix together
_Add salt and pepper to taste
(image by: vivien chin)