List of Ingredients
- 11 OZ. of carnaroli rice
- 11 OZ. of clams
- 11 OZ. of mussels, cleaned
- 5 OZ. of parsley
- 8 of zucchini blossoms
- 1 of 1 garlic clove
- dry white wine
- zest from 1 lemon
- 1 TBSP. of Pecorino cheese, grated
- vegetable broth
- salt
- pepper
- extra-virgin olive oil
Method
Soak the clams in salted water for 1 hour: change the water after 30 minutes. Cook the mussels and clams in a pan with a drizzle of oil, a grind of pepper, and a garlic clove until they open. Strain the cooking liquid through a fine sieve lined with filter paper. Remove the mussels and clams from their shells, reserving some of the prettier shells for the garnish.
Wash the parsley. Blanch the leaves: add the leaves to boiling salted water for 2 minutes, remove and run under cold water. Gently squeeze dry and purée to a sauce.
Toast the rice in a dutch oven pot with a drizzle of oil and a generous pinch of salt for around 1 minute; add 1/2 cup wine and bring to a simmer, stirring often, until the wine evaporates. Reduce heat to medium and cook for 15-17 minutes adding vegetable broth in 1/4 cup increments, stirring constantly and allowing the broth to absorb before adding more; add a ladleful of seafood cooking liquid toward the end and let absorb. Remove risotto from the heat and stir in 3 Tbsp. oil, 1 Tbsp. grated Pecorino cheese, and the parsley sauce. Cut 4 zucchini blossoms into strips and add them to the risotto. Divide risotto between plates and top with the mussels and clams, the remaining zucchini blossoms, and the grated lemon zest.