This showstopper blends the best harvest of the Pacific Northwest waters with risotto, an icon of Italian culinary tradition. It is best enjoyed with a bottle of Chardonnay that is fruity and has enough acid to balance these lovely mollusks. Ingredients: For the risotto: 4 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 shallot, chopped 2 cloves garlic, chopped 2 cups Arborio rice 1⁄2 cup white wine 4 cups clam stock, heated 1 cup Parmigiano-Reggiano, grated, divided For the steamed shellfish: 1 tablespoon butter 4 cloves garlic, chopped 1 sprig fresh thyme, chopped 1 cup white wine 3 pounds fresh clams 2 pounds fresh mussels For the salad: 2 bunches arugula juice of 1 lemon 4 tablespoons extra-virgin olive oil salt and freshly ground pepper parsley for garnish....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Clam and Mussel Risotto
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