How To make Red Chile Risotto Clams
4 lb Small Clams; About 5 Dozen
6 ea Cloves Garlic; Lg. Sliced
6 ea Stems Parsley; Fresh
8 c Water
1 c White Wine
7 c Clam Juice; Or Fish Stock
1/2 c White Onion; Finely Diced
7 tb Butter Or Regular Margarine
2 1/2 c Arborio Rice
4 ts Garlic; Very Finely Minced
4 tb Roma Tomatoes; Chopped
4 tb Hot New Mexico Chile Powder*
4 tb Red Bell Pepper; Diced
4 tb Yellow Bell Pepper; Diced
6 tb Fresh Imported Parmesan; **
2 ts Fresh Parsley;Finely Chopped
* Or you can use Medium Molido and cayenne mixed. ** The Parmesan cheese should be finely ground or grated. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Scrub the clams and discard any dead ones, (See Recipe 16). In a wide bottomed stainless steel or enamel pan, place the sliced garlic, parsley, 4 cups of water, wine, and the clams in a single layer. Cover and bring
to a boil, simmer over low heat until the clams open up, no more than 4 to 5 minutes. Turn the heat off and let sit for a further 5 to 10 minutes.
Remove the clams from the broth and extract the meat from the shells. Open any clam shells that remain closed with a knife over a separate bowl, in case any are bad. Allow the broth to cool, remove the garlic and parsley, and strain, if necessary to remove sand or other foreign particles. Combine the broth with enough clam juice to equal 11 cups of liquid. Saute the onion with 3 tb of butter, over medium heat in a large pan, until soft, about 15 minutes. Add the rice and cook for 5 minutes, over medium heat, stirring constantly (Cooking any longer will make the rice tough). Add 2 cups each of water and clam juice, alternating 1 cup of water, 1 cup of juice, stirring continuously. This should be absorbed after about 10 minutes or so, then add, alternately in 1/2 cup increments, 2 cups of water and 1 cup of clam juice, stir and allow to absorb for
another 5 to 10 minutes. At this stage the rice should be about 1/2 cooked. (If preparing this dish ahead of time, stop at this point and lay out the rice on a long flat sheet pan to prevent it gumming together.) Add the minced garlic, tomatoes, and chile powder and continue stirring and cooking over medium heat for 10 minutes. Then add a further 4 cups of clam juice, 1/2 cup at a time. Add the peppers and add another 3 cups of clam juice, in 1/4 cup increments and allow to absorb for 8 to 10 minutes. Add the clams and the remaining 1 cup of clam juice in 1/4 cup increments and allow the liquid to absorb for 2 to 3 minutes. Remove the pan from the heat, stir in the remaining butter and cheese and garnish with parsley sprinkled on top. Serve hot.
How To make Red Chile Risotto Clams's Videos
How to cook scallops like a professional
#shorts #scallops #cooking #HowTo #foodie
My Amazon storefront:
Seafood Risotto *NO CHEESE - NO BUTTER*
Seafood risotto it's an easy recipe to bring joy to your dinner table!
Always use the best fresh prime materials!
This dish is part of the Mediterranean diet and absolutely one of the best Italian risotto recipes!
Learn how to make risotto the proper way, without any butter or cheese at all! This recipe will bring the best from your fresh seafood.
Brought to you by Berto's Kitchen... Italian style!
Recipe:
320g Carnaroli rice
12 Fresh shrimps
300g Fresh squids
2L Vegetable broth (celery onion carrot)
500g clams (alive)
500g mussels (alive)
50g Parsley
Half an onion
2 Garlic cloves
1 Lemon
2 Glasses of white wine
Salt
Extra virgin olive oil
Chapters:
0:00 Intro
0:40 Ingredients
1:35 Mise en place
3:00 How to make risotto
4:17 Foodporn
4:24 Taste
4:47 Subscribe!
????SUBSCRIBE TO MY YOUTUBE CHANNEL (We have cookies!!)
Shooting and post-production by Lorenzo Marchi
Follow me on Instagram!
Follow me on Facebook!
Follow me on Youtube!
Music by Artlist :
#foodporn #chef #food
Gordon Ramsay's Steamed Mussels
Gordon Ramsay creates a delicious and light steamed mussels and saffron flatbread dinner! Try this recipe the next time you have guests! Get cooking inspiration on Gordon Ramsay's Ultimate Home Cooking, Watch for FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
How to make a PRAWN RISOTTO
Today we will prepare a delicious Prawn Risotto, its preparation is very simple and the result is amazing!
Ingredients to prepare Prawn Risotto
300 g. Arborio rice
350 g. raw prawns (clean)
1 lt. fish broth
100 g. grated Parmesan cheese
50 ml. white wine
1 onion cut into small squares
40 g. of butter
Dry chives to taste (for the preparation and to decorate)
Olive oil
How To Make Perfect Risotto 4 ways | Gennaro Contaldo
This unique interactive video shows you how to make 4 easy risotto recipes from scratch. The wonderful Gennaro teaches you how to make Risotto Bianco - the base of all great risottos - and then turns them into three more wonderful dishes.
If you cannot use the on-screen links here they are again:
Risotto Bianco |
Mushroom Risotto |
Pumpkin Risotto |
Asparagus Risotto |
Love Gennaro as much as us? Then subscribe to his channel for more recipes full of love and passion!
We shot this on location in Italy at the beautiful Aquellero Risotto Rice Estate:
Their hospitality was incredible and produce divine.
Find the recipe here:
Links from the video:
Stock |
Strawberry Risotto |
More Food Tube videos |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
Giada De Laurentiis Makes Red Wine Risotto with Peas | Food Network
At the end of cooking, peas and parsley are added to this red wine risotto.
Subscribe to Food Network:
Get the recipe:
Red Wine Risotto with Peas
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 50 min
Prep: 10 min
Cook: 40 min
Yield: 4 servings
Ingredients
3 1/2 cups canned low-salt chicken broth
3 tablespoons unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice, or medium-grain white rice
1/2 cup dry red wine
1/3 cup frozen peas, defrosted, optional
1/4 cup chopped fresh Italian parsley leaves
1/2 cup grated Parmesan, plus additional for garnish
Salt and freshly ground black pepper
Directions
Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.
Subscribe to our channel to fill up on the latest must-eat recipes, genius kitchen hacks and content from your favorite Food Network shows.
Visit Food Network online:
Like Food Network on Facebook:
Follow Food Network on Twitter:
Follow Food Network on Instagram: