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Pea and Vongole Risotto
risotto con piselli e vongole
 from River
Cafe Cookbook Green
by Ruth Rogers & Rose Gray
The River Café duo go seasonal in their third collection of robust,
Mediterranean inspired recipes. Colour photos. $75.00.
3 kg peas in their pods, podded
2 kg vongole (small clams)
5 tablespoons olive oil
2 garlic cloves, peeled and chopped
150 ml Pinot Gringo (white wine)
Maldon salt and freshly ground black pepper
1.25 litres fish stock (see book for recipe)
200 g spring onions, finely chopped
inner white heart of 1 head celery, finely chopped
400 g carnaroli or arborio rice
3 tablespoons chopped fresh flat-leaf parsley
extra virgin olive oil
3 lemons
Heat 2 tablespoons of the olive oil in a large, thick-bottomed saucepan
with a tight-fitting lid. Add half the garlic and as soon as it colours,
add the clams and half the wine. Cover and cook until the clams open.
Strain, using a colander over a bowl to protect the liquid. Leave to cool.
Strain the liquid through muslin or paper towels to remove sand or grit.
Take the clams from their shells and return to the liquid.
Blanch the peas in boiling salted water for about 4-5 minutes. Bring
the stock to a simmer and test for seasoning. Heat the remaining olive
oil in a large, thick-bottomed saucepan over a medium heat, add the onion
and celery and cook gently, stirring. When soft, add the remaining garlic
and the rice. Stir to coat each grain with oil and vegetables, then pour
in the remainder of the wine. Cook to reduce, then stir in the stock,
ladle by ladle, stirring continuously and not adding more stock until
the previous ladleful has been absorbed. Continue stirring and adding
more stock until the rice is almost cooked, about 15 minutes. At the last
minute add the peas and vongole, with their liquid, and cook briefly.
Season and add the parsley. Serve with extra virgin olive oil and wedges
of lemon.
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