Black Risotto & Clams Recipe. This comforting black risotto with fresh clams is sure to leave you feeling satisfied.
1kg Venus clams (pipis)
1L vegetable stock
2 tbsp butter
4 shallots, peeled and diced
4 garlic cloves, sliced
400g black rice (see tip)
150ml red wine
1 bay leaf
5 stems rainbow chard (Swiss chard) 4 tbsp olive oil
100ml white wine
1 tbsp lemon juice
30g grated parmesan
Clean clams thoroughly, discarding any open or broken. Place in a large bowl and cover with plenty of cold water. Allow to soak for 1 hour.
In a medium saucepan, bring stock to the boil, then remove from heat.
In a large saucepan, melt the butter over a medium heat. Add half the shallots and garlic and cook, stirring, for 2 minutes. Add rice and cook, stirring, for 1 minute. Add the red wine and bay leaf, and simmer, stirring, until liquid is almost absorbed.
Ladle in enough hot stock to just cover the rice. Cook, stirring often and adding more stock after each addition is absorbed, for about 40 minutes or until rice is firm to the bite.
Cut leaves from chard and roughly chop. Cut stalks into pieces, about 10cm long and 1cm wide.
Just before the risotto is cooked, drain clams well using a sieve. Heat 2 tablespoons of the oil in a large frying pan. Fry remaining French shallots and garlic for 2 minutes or until golden. Add clams and white wine. Cover and let simmer for 6 minutes.
Meanwhile, heat remaining oil in another frying pan. Fry chard stalks for 3-4 minutes, then add chard leaves and fry for 1-2 minutes or until leaves have collapsed. Stir in lemon juice and season with salt and pepper.
Stir parmesan cheese into the risotto. Arrange risotto, chard and clams on a serving platter. Serve.
You can buy black rice at supermarkets and specialty grocers. It is rich in fibre and nutrients including iron, zinc, calcium, selenium and manganese. The colour is due to blue-black antioxidants that are also found in dark berries.