Clam Juice Risotto

fx

Sat, 14 Feb 2009 13:38:25 GMT

Daddy, all you need is take the clam shells, empty, after the dinner, then simmer them with a few vegetables in water for about an hour. You"ll have yourself a fine clam stock.

daddyvettes

Sat, 14 Feb 2009 13:06:26 GMT

I saw a recipe for scallop and shrimp risotto. how can i make clam stock from clam juice? I don"t live in nice enough neighborhood for the store to have it.

fx

Wed, 13 Aug 2008 00:47:00 GMT

Abadeeba, thanks for dropping in! The vertical dark background is a photographic dark velvety photographic background hanging from the ceiling, the table is covered with a custom professional black cutting board, but the one you see in the pictures with the padded texture below the garlic clove is one of 10 little black plastic cutting boards I bought at the local Ikea store for a dollar a pop. Great investment!

abadeeba

Tue, 12 Aug 2008 20:52:38 GMT

Love the risotto. Big fan of shell fish and risotto. Found your site a while back for the Devil"s Chicken which has served me well multiple times. Non-food related question for you. A lot of your photos have a dark background, which I like. Curious, what is that (what appears to be) a black (rubber?) mat below your crushed garlic photos in this post? Is that a cutting board perhaps? Just curious. Thanks.

fx

Tue, 29 Jul 2008 12:34:16 GMT

Nguyen, you need rice that will release a lot of starch, which I think the sushi rice will do, and that will still retain its shape and not go like a soup. Obviously if you can find some Italian Delicatessen or grocer or just a gourmet shop they might have Italian risotto rice, but I"m sure you can find a substitute that will work fine. Good luck!

Nguyen

Sun, 27 Jul 2008 20:32:45 GMT

Hello,
Thanks for this wonderful recipe, really appreciate it. I tried this dish in Florence when I was in Italy last year and I am still dreaming about it. My question is, can I use sushi rice (the short grain one) for this dish? Thanks

fx

Mon, 7 Jul 2008 15:17:23 GMT

Helena, sorry about the pun being lost in translation, I changed it to Clam Juice Risotto now, according to the urban dictionary it is risqu� enough. Mascarpone and white wine are not really necessary, all that the white really adds is some acidity, as for the mascarpone I should have left it out, butter is enough.

fx

Mon, 7 Jul 2008 15:16:03 GMT

Taylor, good move! I"m glad you liked the recipe. I used some leftover sweet white wine and the Henny from "Pass the Courvoisier" (see Asparagus Malloredus).

Helena

Sun, 6 Jul 2008 16:23:13 GMT

The title was supposed to be risqu�? Ok maybe it is a pun that does not translate well. But I"m having a duh moment and am just not getting it.

Looks like a great dish though. I"ve got to hunt down some mascarpone and liberal amounts of white wine.

Taylor Witt

Sun, 6 Jul 2008 15:17:28 GMT

Francois,
Fantastic recipe yet again! I used some lemon zest in the recipe to great effect and I used a Sauvignon blanc in the recipe and remy martin grand cru. What wine and cognac did you use? Im curious.

Taylor

fx

Sun, 6 Jul 2008 14:48:16 GMT

Dan, I"ll make the next installment extra glossy on account of you!

fx

Sun, 6 Jul 2008 14:38:57 GMT

Paul, mussels love Switzerland where they keep fresh over the summer in the Alps.

fx

Sun, 6 Jul 2008 14:38:05 GMT

Zeta, thanks for visiting, I"ll translate this one article into French for even better effect!

fx

Sun, 6 Jul 2008 14:37:33 GMT

Fran, the garlic crusher does nothing that a wide knifeblad wouldn"t, it just looks neat I reckon!

Dan

Sat, 5 Jul 2008 21:41:54 GMT

FX, I found a touch of irony in the "culinary pornography" comment, because my friends will frequently ask me why I"m looking at pictures of raw food and I tell them "food porn". Please continue to make such attractive product.

Paul Mckenna

Fri, 4 Jul 2008 18:18:31 GMT

Oh yes. A cunning stunt. That is good food.
Mussels in Switzerland...Not so sure

I agree with you. A lot of "fashionable" cooking. meat almost raw and part cooked pasta is purely bad restaurant practice.
A case of the Emperors new clothes. I go to a restauarant for good cooking not an assembly of part cooked materials.

Paul

zeta

Fri, 4 Jul 2008 18:15:45 GMT

Dear FX, thank you for another masterpiece. I enjoy your blog for the recipes, the photos - but especially for the great writing.

Fran

Fri, 4 Jul 2008 16:09:58 GMT

Wow! This looks so good! I want that garlic crusher! :-)

Anjeline

Fri, 4 Jul 2008 12:05:02 GMT

We used to roast unshelled mussels on the beach because I am addicted to that stuff.