Classic Risotto Recipes


Modern twists on time-honoured favourites.


Risotto with Japanese mushrooms and shells


GG345_Risotto ai funghi e conchiglie giapponesi

What you need

  • [   ] 200 g Riserva 1856 Carnaroli rice
  • [   ] 1 garlic clove
  • [   ] 80 g extra virgin olive oil
  • [   ] 1 glass dry white wine
  • [   ] 20 g butter
  • [   ] ½ small onion
  • [   ] ½ carrot
  • [   ] 1 piece celery stick
  • [   ] 1 tbsp. chives finely chopped
  • [   ] 300 g Japanese mushrooms cleaned and chopped
  • [   ] 400 g clams
  • [   ] 500 g 5 varieties Japanese shells
  • [   ] 20 g shallot
  • [   ] 1 litre water
  • [   ] a small bunch of chives finely chopped

Proposed by: Masahiko Kobe


30'
4
Medium

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How to prepare:

To make the shell stock: heat 50 g oil in a heavy-based pan and fry the garlic until starting to brown. Add the shells and clams with half the white wine and evaporate off.

 

When the shellfish have opened, remove the pan from the heat and remove the molluscs from about half, leaving the others whole for garnishing. Filter the cooking liquor and pour into a pan with 1 litre water, the onion, carrot and celery and cook over a low heat for 40 minutes. Filter through a fine sieve.

 

To make the risotto: Heat the butter in a pan and gently fry the finely chopped shallot. Add the rice, stir to coat and brown. Pour over the rest of the wine and let it evaporate off. Add the boiling hot shell stock a little at a time.

 

Halfway through cooking, add the molluscs and 1/3 of the shells and mushrooms.

 

Continue cooking the risotto until it is ‘al dente’.

 

Beat to a creamy consistency with the rest of the oil and chives. Adjust seasoning.

 

Pour the rice onto the plates and garnish with the mushrooms and shells put aside.

 
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For this recipe:

CARNAROLI