Ingredients for
4 people

  • Rice250 g

  • Vegetable broth700 g

  • Fresh clams500 g

  • Extra virgin olive oil80 g

  • Artichokes3

  • Lemon1/2

  • onions20 g

  • White wine50 g

  • Garlic1

  • saltEnough

  • pepperEnough

Preparation Risotto with clams and artichokes with bimby

  • Put 20 g of extra virgin olive oil, a whole garlic with the skin in the mug of the bimby and heat 2 minutes 100 ° C Vel Soft.
  • Add the washed clams and cook for 7 minutes 100 ° C Anti-clockwise Vel Soft, until they have hatched.
  • Shell them and put them in a bowl and keep some of them on the side, to garnish. Strain the cooking liquid and add it to the shelled clams.
  • Clean 3 artichokes, removing the hard leaves and the ends. Cut them into thin slices and place them in a bowl with water and the juice of ½ lemon.
  • Put in the bowl 20 g of onion and blend 3 seconds Vel 5. Add 40 g of extra virgin olive oil and fry 3 minutes 100 ° C Vel Soft.
  • Add half of the artichokes and cook for 5 minutes 100 ° C Anti-clockwise Vel Soft. Add 250 g of rice and toast 3 minutes 100 ° C Anti-clockwise Vel Soft.
  • Sprinkle with 50 g of white wine 2 minutes 100 ° C Anti-clockwise Vel Soft without the measuring cup. Add 700 g of broth and cook 12 minutes 100 ° C Anti-clockwise Vel Soft.
  • Heat a pan with 20 g of extra virgin olive oil. Add the other half of the artichokes, salt, pepper and cook over high heat until they become crispy.
  • Add the shelled clams with their liquid to the risotto and cook 1 minute 100 ° C Anti-clockwise Vel Soft.
  • Serve the risotto with the crunchy artichokes and some clams in the shell.