Shellfish risotto typical of Burano

In a deep pan, lightly fry 2 crushed garlic cloves in half a glass of oil. As soon as the garlic is golden-brown, but not burnt, add the rice and toast for about 2 minutes, stirring with a wooden spoon.

Once toasted, add a glass of dry white wine and evaporate. Sauté shellfish until shells open, remove from shells and add to rice.

Now add the clam liquor to the rice. Cook over a moderate heat, gradually adding the stock. Keep stirring until the rice has been cooked uniformly and the stock absorbed.

After 15-17 minutes the rice is ready.Remove from the heat and stir in a spoonful of olive oil, then add a handful of chopped parsley.

Leave it to settle for about 2 minutes. Serve hot.

n.b. Keep checking that the texture of the rice is neither stodgy nor soggy.
 

Ingredients for 4 persons
  • 320 g Carnaroli or Vialone Nano rice
  • 500 g shellfish (coquina, wedge-shell, smooth and carpet-shell clams)
FISCH STOCK
  • 3 litres of water not salted
  • 1 small celery stalk
  • 1 carrot
  • 1 white onion
  • 4 Gò fish (Gobies)
  • 12 raw prawns
  • scampi heads or other kinds of fish (a small amount)
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Shellfish risotto typical of Burano