Italian

Risotto vongole with pipis and bottarga

Name: Risotto vongole with pipis and bottarga
Yield: 4
Cuisine: /italian
Ingredients: 600ml fish stock or vegetable stock, plus extra 1 cup (250ml); 1/2 tsp saffron threads; 1/4 cup (60ml) extra virgin olive oil; 1 small onion, finely chopped; 2 garlic cloves, 1 crushed, 1 thinly sliced; 300g brown koshihikari rice (Monty used Randall Organic Rice Brown Koshihikari Rice); 1kg pipis (Monty used Goolwa PipiCo Pipis); 1 bay leaf; 200ml white wine; 1/2 tsp peppercorns; 80g unsalted butter, chopped; Juice of 1/2 a lemon; 1 tbs chopped flat-leaf parsley leaves; 1 cup baby spinach; Finely grated bottarga (Monty used Pilu Bottarga di Muggine) and baby shiso (optional), to serve

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by Monty Koludrovic

Aug 11, 2018

"Rice - it's a staple ingredient in so many cultures and it's exciting to see Randall Organics continually pushing the bar with their rice - I use it for anything from risotto to biryani" - Monty Koludrovic.

600ml fish stock or vegetable stock, plus extra 1 cup (250ml)
1/2 tsp saffron threads
1/4 cup (60ml) extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, 1 crushed, 1 thinly sliced
300g brown koshihikari rice (Monty used Randall Organic Rice Brown Koshihikari Rice)
1kg pipis (Monty used Goolwa PipiCo Pipis)
1 bay leaf
200ml white wine
1/2 tsp peppercorns
80g unsalted butter, chopped
Juice of 1/2 a lemon
1 tbs chopped flat-leaf parsley leaves
1 cup baby spinach
Finely grated bottarga (Monty used Pilu Bottarga di Muggine) and baby shiso (optional), to serve

Method

1.

Place stock and saffron in a saucepan over high heat. Bring to a simmer, reduce heat to low, cover and keep hot until needed.
2.

Heat oil in a large, deep frypan over medium heat. Add onion, crushed garlic and a pinch salt flakes, and cook, stirring occasionally, for 3-4 minutes or until onion is softened but not coloured. Add rice, and cook, stirring constantly, for 1 minute or until well coated. Add the hot stock and bring to a gentle simmer. Reduce heat to low, cover and cook, without disturbing, for 17 minutes or until all the stock is absorbed.
3.

To cook the pipis, heat a wide, heavy-based saucepan with a tight-fitting lid over high heat. Combine the pipis, sliced garlic, bay leaf, wine and peppercorns in a bowl. When the saucepan is almost smoking, add the pipi mixture and immediately cover. Shake for 10 seconds, uncover and, using tongs, transfer the pipis to a bowl as they open. Reduce heat to medium-high halfway through pipi cooking time. Discard any that remain closed.
4.

To finish, combine the cooked rice and extra stock in a deep frypan over high heat. Bring to a simmer and cook, stirring regularly, for 2 minutes or until slightly creamy. Add butter and stir constantly until melted. Drizzle in the pipi cooking liquid and cook, stirring regularly, for 5-6 minutes or until al dente. Stir through lemon juice, parsley and spinach.
5.

Meanwhile, discard empty half shells of each pipi. Divide risotto among serving plates and top with pipis. Scatter with bottarga and baby shiso, if using, to serve.