Assuming you and your guests have not depleted the sumptuous broth left over from our previous steamed clams recipe, you are in luck! Because we are cross utilizing it for today’s treat.
After Sarah and I first made the steamed clams recipe, we were completely enamored with the flavor-packed broth that was leftover and decided that we could not just simply dispose of it. Somehow, I settled on the idea of risotto.
Risotto is an Italian dish which is essentially rice with broth cooked to a creamy consistency. It is really important to use a starchy rice, classically arborio, for the best texture.
- Arborio rice 2 cups
- Onion 1 medium, diced
- Clam broth 3-4 cups
- Butter 2 T
- Spinach* 2 cups, chopped
Prior to starting, put your leftover broth through a cheese cloth or sieve to get rid of any sediment. In a large pan, melt butter over medium high heat. Add onions and cook until translucent. Add rice and a small pinch and salt and saute for 2-3 minutes. Slowly add broth one cup at a time and stir constantly. If you run out of broth, it is okay to add some water as well. Unlike conventional rice, stirring is important to help release all the starches from the rice grain to obtain that classic risotto consistency. When you have obtained your desired texture. stir in the spinach and serve.
*I’ve substituted bok choy in this dish with great results as well.