Saffron Risotto with Venus Clams in Wine

Ingredients

• 2 shallots
• 1 Garlic clove
• 800 ml vegetable stock
• 40 g heavily smoked bacon (approx.)
• 0.2 g ground saffron (commercial mini tin)
• 1 bay leaf
• 4 tbsp olive oil
• 80 ml white wine
• 250 g Risotto rice
• 500 g peas in pods
• 40 g Butter
• 60–80 g finely grated Parmesan
• Salt
• black pepper (freshly ground)
• 1 small fennel bulb (with greens)
• 3–4 tbsp very good extra virgin olive oil
• Salt
• 1 kg Venus clams
• 4 tbsp olive oil
• 100 ml White wine
• Salt

Instructions

1. 1.

   Peel the shallots and garlic for the saffron risotto. Dice the shallots finely, slice the garlic thinly. Bring the stock to a boil with bacon, saffron, and bay leaf. Warm olive oil in a pot, sauté the shallots and garlic briefly. Deglaze with white wine and simmer for 1 minute. Stir in the rice and add a splash of hot stock. Cook, stirring, until the liquid is almost absorbed; add more stock as needed.

2. 2.

   Cook the risotto to al dente texture over 25–30 minutes. About 5 minutes before finishing, stir in the peas from their pods and let them heat through. Finish by folding in butter and Parmesan for creaminess, seasoning with salt and pepper.

3. 3.

   For the sliced fennel, cut into fine strips or shave it, then mix with olive oil. Add the fennel greens and fold in lightly salted.

4. 4.

   Wash the Venus clams in cold water, remove their shells. Discard any clams that do not open under gentle pressure before cooking.

5. 5.

   Warm olive oil in a pot, add the clams. Deglaze with white wine and bring to a boil. Cover and simmer for 3–4 minutes until the clams open. Season with salt.

6. 6.

   Serve: stir clam broth into the risotto, plate the risotto, then top with the clams and fennel salad.