Italian mussel risotto
Risotto de Pevarasse

On Christmas Eve the venetian tradition is to eat Risotto de Pevarasse (Venetian Clams risotto).

Author: Mionetto Prosecco
  • 500 g carnaroli or arborio rice
  • 80 g butter
  • 100 g olive oil
  • 4 cloves garlic
  • 1 kg clams
  • 200 g dry white wine
  • 1 onion
  • 300 g chopped tomato (about 1 tin)
  • 500 ml vegetable stock
  • 1 tbsp lemon juice
  • salt and pepper
  • 1 tbsp chopped parsley (to garnish)
  1. Wash the clams to remove any dirt or sand. Peel and crush the garlic. Peel and finely chop the onion.

  2. In a large pan, heat the clams with the oil, crushed garlic, 100g of the white wine and some pepper.

  3. Cover and steam until the clams start to open. Discard any that do not open. Remove the cooked clams from their shells, and put to one side.

  4. Next, start the risotto by frying the garlic and the onion with butter and oil (the oil stops the butter from burning!). Add the rice and cook until the grains become shiny and transparent, then add the remaining 100g white wine.

  5. Next, add the chopped tomatoes and vegetable stock one ladle at a time. Only add more liquid when the previous ladle has been absorbed.

  6. When the rice is half cooked, add the clams, a generous pinch of salt, and a splash of lemon juice.

  7. Finally, once the rice is cooked, stir through extra virgin olive oil and garnish with parsley. Stir, check the seasoning, and serve immediately!