Risotto is an Italian rice dish in which the rice is cooked in broth until it becomes a creamy consistency. This recipe utilizes the reserved clam juice to create a rich and flavorful risotto.
Drain juice from clams into a sauce pot and set clams aside. Add the water and white wine to the sauce pot of clam juice and bring to a boil. Combine oil, parsley, garlic, red pepper, and crushed red pepper into a large skillet, and cook over medium-high heat until garlic sizzles. Add rice; sauté to coat grains with oil. Add clam juice mixture a ½ cup at a time, stirring constantly until each portion of it is absorbed before adding the next, continue until rice is tender. Season with salt and pepper. Add clams and cook three more minutes or until thoroughly heated. Drizzle 1 tablespoon olive oil. Serve immediately.
Yield: 9 10oz. servings