Razor Shell Clams take Centre Stage
You will Need:
- 260 gr Carnaroli rice
- 2 tins of CUCA razor clams
- 850 ml chicken broth
- 2 shallots
- 40 gr mushrooms
- 2 tomatoes
- 50 gr grated parmesan cheese
- 30 gr butter
- 100 gr whipping cream
- 8 slices of Jamon
- Olive oil
To make the risotto prepare a good dark meat stock.
Slowly brown the finely chopped shallot in a drizzle of olive oil. Once golden, add the tomato concasse and stew for a further 5 minutes. Add the chopped mushrooms and when they are golden, add the rice.
Slowly pour some of the hot stock over the rice, stirring constantly with a spoon, when the stock evaporates, add a little bit more. Continue like this until the rice is cooked.
When the rice is almost done (around 18 minutes), mix in the 30 gr of creamed butter, the grated cheese and lastly the semi-whipped cream.
Let it settle for 2 minutes before serving and season with salt.
Meanwhile, drain the razor clams well and, with a toothpick, wrap them individually in the Jamon. In a frying pan sauté the razor clams with the ham until golden.
To serve, place the mushroom risotto in the middle of a soup plate and top with the razor clam and Jamon bundle.