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Clams:
Soak the clams in salted water for at least 2 hours, then rinse them and cook them in a skillet with a little oil, a clove of garlic, and a bay leaf until they open. Deglaze with white wine, strain the cooking liquid, and set it aside. Shell most of the clams, leaving a few whole for garnish.
Risotto:
Chop the shallot and sauté it in a drizzle of oil; add the rice and toast it without oil. Pour the strained clam liquid over the rice, then continue cooking with the hot vegetable broth, stirring frequently. Halfway through cooking, add the shelled clams. When the rice is ready, stir in the butter or Parmesan cheese with the heat off, and season with salt and pepper to taste.
Finishing and Plating:
After briefly frying the crispy peppers until they’re crispy, crumble them. Blanch the salicornia for 30 seconds, rinse it in ice water, then sauté it in a pan with a little oil to make it crispy.
Now you can serve the risotto with whole clams, crispy salicornia, and a crumble made from “crusco” peppers, finishing and enhancing the dish with a sprinkle of powdered “Nero di Voghiera” garlic.
Want to give your risotto an even more unique twist? Add 2 teaspoons of Voghiera black garlic powder to the butter as you stir it in.
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Do you have a recipe featuring our Nero di Voghiera garlic that you are particularly proud of? Share it with us by writing to ricette@nerofermento.it with the ingredients, method, and a high-quality photo of the result; we will publish the most interesting ones on this blog and our social media channels!
